What a Way to Celebrate!
By Beverly Hicks Burch
I don’t think I’ve ever picked up a magazine that Phyllis Hoffman had anything to do with and didn’t like it. The gal has a golden touch…and to sweeten the pot she’s a native of my beloved Alabama.
Over the years, Phyllis has built a publishing empire that is headquartered in Birmingham. I remember some of her work for a quilting magazine and I loved what she did. Once Phyllis was no longer with the magazine, I could certainly tell. The “sparkle” just seemed to be gone.
Currently Phyllis’ Hoffman Media, LLC publishes a line of magazines that appeal to women in general and Southern gals in particular. Momma has been a devotee of Tea Time and Southern Lady. I would say Phyllis and her crew are certainly giving Southern Living a good run for their money!
A couple of weeks ago I was at Joann’s Fabric with my friend Shari. She was hunting fabric for a new project she was about to start. As we were on our way to the check out, we passed the magazine rack and the cover of one in particular caught my eye.
On the front was a recipe for a moist and delicious “Key Lime Pound Cake”. Utter those two words around me…Key Lime…and it will have the same effect of throwing on the emergency break of a speeding locomotive! In other words, they will stop me in my tracks…My favorite yogurt is Yoplait’s whipped Key Lime Pie. Yum!
Naturally I brought the magazine home! Upon inspection once I had it in my grasp, I couldn’t help but think, “Well, of course.” It was a special edition called Phyllis Hoffman Celebrate Spring. The gal with the golden touch strikes again!
If you like pound cake, run, don’t walk to find this issue. It won’t last long. The Key Lime Pound Cake wasn’t the only recipe in the issue. Other mouth watering pound cake recipes include: Peach Pound Cake, Blueberry Cream Cheese Pound Cake, and Dreamsicle Pound Cake along with a few others. It is a pound cake bonanza! There are other recipes for other tastes, including a nice section on Mexican food for Cinco de Mayo.
I personally can’t wait to try the Key Lime Pound Cake, oh and Key Lime pie is my Daddy’s favorite, so I’m sure this will find its way to his table also.
If you get a chance give the cake a try…and check out Phyllis’ many publications. You certainly won’t be sorry!
© 2009 Beverly Hicks Burch All Rights Reserved.
Key Lime Pound Cake
Adapted from a recipe in Celebrate Spring
½ unsalted butter, softened
½ cup vegetable oil
3 cups sugar
6 large eggs, separated
3 cups sifted cake flour
¼ teaspoon baking soda
¼ teaspoon baking powder
1 cup sour cream
2 tablespoons lime zest
½ cup Key Lime juice
Preheat oven to 325°. Prepare a 10 inch tube pan with nonstick baking spray that includes flour.
Beat butter and shortening together in a large bowl on medium speed with an electric mixer. Beat until creamy. Gradually at the sugar and beat until fluffy.
Next add the egg yolks, one at a time. Beat well after each egg yolk addition.
Sift together the dry ingredients. Gradually add the dry ingredients to the butter/egg/sugar mixture. Alternate with the sour cream. Start and end each addition with flour and beat well after each addition.
Next, add lime zest and lime juice. Mix well.
Beat egg whites in a large bowl until stiff peaks form. Fold the whites into the cake batter.
Pour into the tube pan and bake for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean.
Cool cake in the pan for 10 minutes. Then remove from pan and continue cooling on a wire rack. Dust with confectioners’ sugar.