Key Lime Pound Cake

1 cup Butter Flavored Crisco
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 teaspoon lemon zest
3 cups granulated sugar
1/2 teaspoon vanilla extract
6 eggs, room temperature
12 ounces cake flour (3 cups)
1/8 teaspoon salt
1/2 cup bottled key lime juice

Glaze:
1/4 cup white sugar
1/4 cup butter
3 tablespoons Key lime juice

Preheat oven to 325 degrees F. Grease and flour a standard size (12 cup) bundt pan.

In a large mixing bowl, beat shortening, butter and cream cheese until fluffy. Add lemon zest and sugar and continue beating. Beat in vanilla, then one by one, beat in the eggs. Beat in salt. Add flour slowly, stirring by hand until fully incorporated. Stir in key lime juice; Bake for 1 ½ hours. Using a skewer, poke holes in hot cake.

Key Lime Glaze
In small saucepan, combine sugar, butter and key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat. Poke holes in bottom of cake and poor glaze over while it is still hot. Reserve some for after the cake is turned out.

Let cake cool for 10 minutes. Turn from pan and cool completely.

The recipe for the cake comes from Anna at "Cookie Madness".