Have any Key Lime?

I was watching Paula Deen make a pound cake. She used about a hundred stick of butter in it, and I'll admit it looked good. I went in search of a recipe that would imitate hers, but be a little kinder to those I love. This one was in Southern Living Magazine and it was a winner! Since I could not find any key limes, I was forced to buy a bottle of key lime juice. I always like to use fresh when possible, but I think this was probably a good alternative.

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 (used a regular old lime)

1/4 cup fresh Key lime juice

Preheat oven to 325*. Grease and flour a 10" (12 cup) tube pan.

In a large bowl, beat butter and shortening at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, beating just until blended after each one.

Mix flour, baking powder, and salt in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour. Combine at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.

Bake at 325* for 1 hour and 15 minutes to 1 hour 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack.

Prepare glaze, and immediately brush over top and sides of cake. Cool completely, about 1 hour.

Key Lime Glaze

1 cup powdered sugar

1 Tablespoons fresh Key lime juice

1/2 teaspoon vanilla extract

Whisk together powdered sugar, fresh key lime juice, and vanilla until smooth. Use immediately.