Key Lime Pound Cake
  • 1cup organic butter, softened
  • 1/2cup lard, softened*
  • 3cups maple sugar (or sweetener of choice)
  • 6 large organic or pastured eggs
  • 3cups sprouted white wheat, brown rice, or sorghum flour
  • 1teaspoon aluminum-free baking powder
  • 1/4teaspoon Celtic salt
  • 1cup organic whole milk
  • 1teaspoon vanilla extract
  • 1teaspoon lime zest (I use 1 tablespoon for a nice lime zing)
  • 1/4cup fresh Key lime juice
  • * If substituting coconut oil for lard, reduce amount to ΒΌ cup + 1 tablespoon
Key Lime Glaze
  • 1cup Powdered rapadura
  • 2tablespoons fresh Key lime juice
  • 1/2teaspoon vanilla extract
  • Whisk together all ingredients until smooth. Pour over cooled cake immediately.
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup tube pan.
  3. In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating just until blended after each addition.
  6. Stir together sprouted flour, baking powder, and salt.
  7. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition.
  9. Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
  10. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean.
  11. Cool in pan on wire rack 10 minutes.
  12. Remove from pan to wire rack. Cool completely.