Shelly's Recipe

KEY LIME POUND CAKE

Category: Cakes

1/2 cup butter, softened
1/2 cup all vegetable shortening
3 cups sugar
6 large eggs, separated
3 cups sifted cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1 cup sour cream
2 tbsp key lime zest
1/2 cup key lime juice

Garnish:
confectioner's sugar, lime twists, and raspberries

Preheat oven to 325. Spray bundt pan with nonstick baking spray with flour.

In a large bowl, beat butter and shortening till creamy. Gradually add sugar beating till fluffy. Add egg yolks one at a time, beat well after each addition.

In a large bowl, sift cake flour, baking powder and soda. Gradually add flour mixture to butter mixture, alternating with sour cream but ending with flour mixture. Beat very well. Add lime zest and juice, mix well.

In a large bowl beat egg whites at high speed until stiff peaks form. Fold into batter. Pour into prepared pan, bake for 1 hour and 30 minutes or until a wooden pick inserted in middle comes out clean. Let cake cool for 20 minutes in pan. Remove cake from pan and cool completely on wire rack.

Dust cake with confectioner's sugar. Garnish with lime twists and raspberries.