Key Lime Pound Cake

I made this yesterday to take to a friend's house for dessert, and it was so yummy I had to post about it! It's a yummy, dense, moist cake with a tangy glaze.

Key Lime Pound Cake
Makes enough to feed an army, or 4 small loaves
(Original recipe says 12 servings, but those must be mammoth sized slices...)

Recipe from the March 2011 issue of Southern Living

1 C. Butter, Softened
1/2 C. Shortening
3 C. Sugar
6 Lg Eggs
3 C. All-Purpose Flour
1/2 t. Baking Powder
1/8 t. Salt
1 C. Milk
1 t. Vanilla Extract
1 t. Lime Zest
1/4 C. Fresh Key Lime Juice (from about 9 Small Key Limes)
Glaze (see below)

Preheat oven to 325*. Beat Butter and shortening until creamy. Add sugar gradually, beat until fluffy. Add eggs 1 at a time, beating after each addition until just blended.

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into greased and floured 12 C. tube pan (I used 4 small loaf pans.) Bake at 325* for 1 hour and 15 minutes (less for smaller cakes) or until a toothpick inserted comes out clean. Cool in pan on wire rack 10 to 15 minutes. Remove from pan to wire rack.

Prepare Key Lime Glaze and immediately brush over top and sides of cake. Cool completely before slicing, about 1 hour.

Key Lime Glaze

Whisk together 1 C. Powdered sugar, 2 T. fresh Key Lime Juice (about 3-4 small key limes), and 1/2 t. vanilla extract until smooth. Use immediately.