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Reviewed: May 3, 2008

Hey girls, if you give this recipe another chance ,,it works. First,, dont poke any holes in it, instead of useing key lime juice, I used 2 limes,I also added lime zest in place of key lime juice. Key lime juice is very, very tart, So it becomes easy to over do. I think 1/2 c. key lime juice too much. Try ,juice from 2 limes ,plus the zest, then, juice from 2 limes plus the zest in the iceing,That is what will make you want to make this again Karen

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Reviewer:

Karen


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Reviewed: Apr. 25, 2008

This recipe sounded delicious. There was just one review when I printed it out, 5 stars. Baked it and was disgusted (sorry, "disappointed" doesn't convey my feelings) with the results. The "glaze" saturated the cake, making it appear undercooked and unappealing. I was too mortified to serve it to my guests. Unfortunately the flavor was not good either, so into the garbage it went. I was incredulous of the one 5 star review I had seen, and I went back to see if any other reviews had been added, perhaps helpful hints to improve it. That's when I saw that others have had this problem. With the price of ingredients this was an expensive disaster, not to mention a total waste of time and electricity to bake. If anyone is daring enough to try this recipe, at least make a true and proper glaze using confectioners sugar that won't saturate the cake. Sorry about the bad review, but it's an honest one.

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KIMAR


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Reviewed: Apr. 16, 2008

I love Key Lime anythig. I made this a few nights nights ago and it was delightful. I followed the exact recipe no alterations. However I am not sure if I did the "glazing" right. It soaked into the cake not leaving a glaze at all. I did find that adding a dollop of cool whip when serving adds to presentation and enhances flavor.

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Reviewer:

Robin

	Home Town: Cincinnati, Ohio, USA
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Reviewed: Apr. 16, 2008

What a wonderful pound cake! I was looking for something different and decided to try this. I actually doubled up the glaze and poked alot of holes in the cake. Everyone who was fortunate to have a slice absolutely loved it. It has become my new "favourite" as well as my family's.

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Sharron B.


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Reviewed: Apr. 16, 2008

The ingredients were not the usual pound cake quantity...the cake was doughy and very heavy. I actually tried this twice thinking it was something I did wrong. Maybe increasing the sugar and decreasing the amount of shortening vs butter could be the solution. I also ran out of key lime juice and used orange juice. Shouldn't think that would matter either. Hope this helps

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JettWhit

	Home Town: Union City, Georgia, USA
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Reviewed: Apr. 11, 2008

I was not impressed with this at all.. Followed the recipe completely.. It is too heavy to be called a pound cake, and the glaze soaks in and turns to a gummy center, giving the impression that the cake is not baked completely.. Not really much flavor.. All in all, I wouldn't recommend it or try it again.. Sorry guys..

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Reviewer:

wannabeangel

	Cooking Level: Expert Living In: Toledo, Ohio, USA
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Reviewed: Apr. 5, 2008

Made this Key Lime Pound Cake yesterday and was a little leary about the temperature and cooking time but to my surprise....This was absolutely a wonderful change to the regular pound cake...If you like lime and want a velvety dense moist pound cake...This is it!! I do a lot of baking and this will be in my "unique favorites" for a citrus pound cake...Thanks again...Great recipe..Marie

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Reviewer:

MARIE/D

	Cooking Level: Expert Home Town: Norristown, Pennsylvania, USA Living In: Sewell, New Jersey, USA
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