Reviewed: Oct. 21, 2009

This in my opinion is far from pound cake. I bake and cook alot and thought I would try this one. This is not a tasty cake whatsoever..Lesson learned, stick to tried and true pound cake recipies passed down from family and flavor them as desired..The texture is crumbly and honestly lacks flavor. I think the shortening kills it.

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sherry

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Reviewed: Jul. 13, 2009

This recipe needed obvious (and not so obvious) changes. Don’t use a stand mixer to blend batter; crumb will become too dense—a reaction of the long-chain gluten (protein) strands in the flour being over mixed. Replace all shortening with approximate quantity of butter. Not sure exactly how much I ended up using, but two cups—4 sticks—way too much. Add ‘til consistency is cake-like, and batter tastes good. (A batter that tastes good bakes into a cake that tastes good!). Whip the egg whites firm and fold into batter. Don’t add the glaze until after the cake has cooled completely: Hot cakes are especially porous & glaze will sink in. Also, just mix the sugar and lime juice (no butter) together, then heat without stirring until it begins to bubble around the edges and can glaze the back of a spoon. Prompted by other reviewer comments, I decided to use my simple confectioner’s icing instead of glaze. Just one cup confectioner’s sugar mixed into 1 TBS lime juice. Fork drip it over the cooled cake in a lattice pattern. For the time-constrained among us, there’s an easy solution to this recipe. Simply replace part of the water when preparing a yellow cake mix (I like Duncan Hines) with approx. ¼ cup concentrated frozen limeade, and a few drops of lime extract. Add more or less of both, depending on the amount of lime flavor desired (remember- taste the batter!). Let cool and add your sugar/lime juice glaze to the top. Makes an awesomely good, quick, and inexpensive cake!

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Apr. 5, 2009

This cake has a wonderful flavor, but the time it took me to squeeze the limes, will make me think, before I fix it, again.

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MEL

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Reviewed: Feb. 25, 2009

This was one of the most decadent, delicious, rich, fantabulous-tasting desserts I have ever made... but it was very unattractive to look at. I made it for the birthday party of a dear friend, so it was presented to understandingly forgiving company. The texture was dense & sticky, and it came out of the pan unwillingly, leaving a crumbly, woebegon-looking crust. But when everybody tasted it, they did not care what it looked like. My mouth is watering just thinking about this cake. I've made it twice, both times it was pitiful looking. And both times it was so delicious you could hear the angels sing. Make it for the people you love, who will forgive it for being homely.

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Reviewer:

shellian

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Reviewed: Jan. 12, 2009

I did not care for this recipe.

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T. Black

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Reviewed: Nov. 25, 2008

No stars...I should have read what several others had written. I think someone left out the salt needed to make it bake & rise better.

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pawallen

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Reviewed: Sep. 5, 2008

While I liked the flavors of this carke, it turned out kind of dry and very dense. Not a big hit with my guests.

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Stacy.Cape.Coral

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Reviewed: Aug. 7, 2008

This cake was a lot of work, a lot of mess, not very pretty, and only ok. It didn't taste bad by any means, but it was just too much to consider making it again for something that was only ok. Also, it became abundantly clear while batter was dripping out and burning in the oven, that a loaf pan is not a suitable alternative for a tube pan =)

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: May 2, 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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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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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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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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