Several years ago, my dad made the comment that the man I married would be in store for some interesting dinners. To quote, "Hot Pockets and strawberry shortcake." It's true, my love for cooking really started with desserts, but I've since evolved and think my husband eats pretty good most nights.
But just for that comment, which has since lingered as a source of humor for my family, I wanted to post this picture of my dad as sweet revenge. After all, aren't sweets what I do best?
This picture hangs in the bar at Superior Grill. My dad is on the right and Hal Sutton is on the left and for the life of me I'll never know how my dad bent over to read a putt in those tight pants.
But even taking into account my longstanding devotion to desserts, until a week or so ago there was one staple dessert I'd never made before. The Simple Pound Cake.
How could this be?
I've got a one word response.
There's just something about it that makes me feel gross. Something about it that is just wrong. Something about it that makes my waistline cinch. I don't know why, considering I take absolutely no offense to butter. But shortening, at least in my mind, is a different animal. Straight. Up. Fat.
Eventually, I sucked it up, bought some shortening, made a pound cake and, boy, am I glad I did! It would take finding the Southern Living recipe for Key Lime Pound Cake to pull me from my slump. The cake is sweet with a hint of tart lime and a Key Lime Glaze that puts it over the edge. It turned out to be so delicious, I took it to church to share with my Sunday School class. Our Sunday School teacher paid me the highest complement by saying the glaze reminded him of the homemade icing his grandmother used to make. Not a crumb was left, which means there are more pound cakes in my future.
They have another variation that I'm wanting to try, the Strawberry Swirl Cream Cheese Pound Cake. Doesn't that sound divine? I can't find a reason not to make it now that I've got that shortening thing behind me!
Here's the recipe for Southern Living's Key Lime Pound Cake. Make it for your next gathering. I can assure you that your friends will love the treat! And if not, there's always Hot Pockets!
Key Lime Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
1/4 cup fresh Key lime juice
- Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one 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 zest and lime juice. 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 or until a long wooden pick inserted in center comes out clean. Cool in pan on a 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 (about 1 hour).
1 cup powdered sugar
2 tablespoons fresh Key lime juice
1/2 teaspoon vanilla extract
- Whisk together powdered sugar, fresh Key lime juice and vanilla until smooth. Use immediately.