Key Lime Pound Cake

Ingredients:

1 cup butter (softened)

1/2 cup shortening 

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk

1/2 teaspoon salt

1 teaspoon vanilla

1 packet of lime jello

Directions:

Preheat panggangan to 325 F.  Beat butter and shortening at medium speed, or until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder and salt.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low-speed just until blended after each addition. Stir in vanilla, lime jello .  Pour batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes (depending on your oven), or until a long wooded pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.

Prepare Key Lime Glace, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).

Key Lime Glaze

1 cup confectioner sugar

2 Tablespoons lime juice

1/2 teaspoon vanilla

1 pack of lime jello

Mix all ingredients together and brush over top and sides of cake.

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