Add a photo

Key Lime Cake I

By: Norae  
"This is a tangy and delicious cake."

Rating: This weblink has been rated 13 times with an average star rating of 2.8 Read Reviews (11)

Rate/Review | 348 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 10 inch Bundt cake
 

Ingredients

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons grated key lime zest
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup key lime juice

Directions

  1. Cream together the butter or margarine and 3/4 cup sugar. Beat until light and fluffy. Separate the eggs. Beat in the egg yolks one at a time, and add the key lime zest.
  2. Sift together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the egg butter mixture, alternating with 1/2 cup key lime juice.
  3. Beat the egg whites until stiff, and fold into the batter.
  4. Pour batter into a well greased 10 inch Bundt pan. Bake for 30 to 35 minutes at 350 degrees F (175 degrees C), or until cake tests done. Cool cake for 10 minutes in pan, and then invert onto cooling rack.
  5. To Make Key Lime Glaze: Combine 1/4 cup sugar and 1/4 cup key lime juice. Simmer over medium low heat until a light syrup forms; this should take approximately 5 minutes. Use glaze immediately. Pour over still warm cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 206 | Total Fat: 8.7g | Cholesterol: 56mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by Jan 
This cake was tasty and tangy, but I wouldn't serve it to company. For all the work involved,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2004 by lyne 
The taste of this cake is fabulous. However you need to double the recipe to get a nice size... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by SCATB 
The cake tastes delicious, but it didn't fill my 10 inch bundt pan. Also, those intimidated by... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by Mama_B 
The glaze is wonderfully tangy, but the cake in general didn't rise. It wasn't heavy, but it... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2008 by Jenn71 
Disgusting!!! My mom swears this is the recipe she used to make my wedding cake. There's no... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2005 by KILLIANHAWK99 
I made the original cake and it only came out as a sorta ring so I doubled the recipe and it... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2005 by Patisserie 
The flavor of the cake is wonderfully limey, however, the cake doesn't rise and the glaze was... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2007 by BriannaD 
This is the worst cake I have ever made. It was dry, too tart, and did not rise. It was 2... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2005 by MARCYLN 
Yuck! I followed the recipe exactly, but it was disgusting. It did not rise at all, I turned... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2006 by MR 
I didn't have any problem with the cake not rising, but I did use a 9" pan after reading the... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?