Key Lime Glazed Citrus Tea Cakes with Terry's Key Lime Juice

Tea Cakes

2 cups all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, at room temperature
1¼ cups granulated sugar
Grated zest of 1 lemon
¾ cup sour cream, at room temperature
¼ cup fresh orange juice
1 teaspoon pure vanilla extract
3 large eggs, at room temperature

Preheat oven to 350 degrees. Lightly spray two 4-by-8-inch loaf pans with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, salt and baking soda.

In a separate bowl, using an electric mixer on medium-high speed, beat together butter, sugar and lemon zest until light and fluffy, about 2 minutes. Beat in sour cream, orange juice and vanilla until well blended, then beat in the eggs until completely combined. Scrape down the sides of the bowl with a rubber spatula as needed.

Add the dry ingredients and mix on the lowest speed of your mixer just until incorporated. Don't over mix or the cakes will become tough.

Divide the batter between the two loaf pans and smooth the tops with the spatula. Bake for 40 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in their pans for 20 minutes on a wire rack. Run a sharp knife around the inside of the pans to loosen the cakes and turn them out of the pans. Turn the cakes right side up and let them cool completely on the rack.

Key Lime Glaze

1 cup confectioner's sugar
4-6 teaspoons Terry's Key Lime Juice

Just before serving the cakes, put confectioner's sugar into a small bowl and add the lime juice, a little at a time, while stirring with a fork until completely moistened. Adjust the consistency of the glaze by adding more confectioner's sugar, a tablespoon at a time, or adding more lime juice, a teaspoon at a time.

Drizzle the glaze over the tops of the cakes and let sit about 10 minutes to firm up before serving.

Makes two 8-inch loaves.