Key Lime Cake I Recipe -
Key Lime Cake I Recipe

Key Lime Cake I

Recipe by  

"Key limes give flavor and a tangy twist to this delicious, buttery glazed-cake recipe."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt cake Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2004

The taste of this cake is fabulous. However you need to double the recipe to get a nice size cake as it doen't rise much. Everybody that tasted it at my party was impress by it. To avoid making a mistake while following the recipe,it would be better to specify that the sugar, the lime juice and the eggs are divided . Nevertheless I love that unusual cake and it is always a success when I make it. It is also very nice with a lime, butter and ice sugar frosting.

Most Helpful Critical Review
Jan 07, 2004

This cake was tasty and tangy, but I wouldn't serve it to company. For all the work involved, it was really crumbly and it didn't rise higher than 1 inch.


16 Ratings

Jan 07, 2004

The cake tastes delicious, but it didn't fill my 10 inch bundt pan. Also, those intimidated by beating and folding in egg whites may find this one tricky.

Apr 07, 2009

I have not made this cake, but just wanted to say "hurray" for a proper recipe! Out of the three key lime cake recipes, this is the ONLY ONE that is actually a recipe. You can't use a prepared box-cake and pretend you made it, no matter how many sprinkles and doo-dads you add to it.

May 26, 2008

Disgusting!!! My mom swears this is the recipe she used to make my wedding cake. There's no way!!! Like the other posts have said, it didn't rise at all. I noticed right away the batter would be too thick. I tried adding water, but evidently that didn't make a difference. My cake turned out white. But my mom's cake was green. So I think she's made a mistake. Boy, I hope I find the real recipe. It was DELICIOUS!!! If I find it, I'll post it. But don't waste your time on this one...YUCK!!!

Apr 19, 2005

I made the original cake and it only came out as a sorta ring so I doubled the recipe and it still didnt come out as big as a 10in bundt pan. In my opinion as a baker it was way to tart and no matter how long I baked it, it never would hold up, it always fell.

Jan 07, 2004

The glaze is wonderfully tangy, but the cake in general didn't rise. It wasn't heavy, but it just didn't rise up at all. Tasty little cake, but I am going to play with it and see if making it more like a traditional cake will get it to come out right. I am also toying with adding a splash of tequila to the glaze, too.

Dec 04, 2006

I didn't have any problem with the cake not rising, but I did use a 9" pan after reading the reviews. I think the trick is NOT peeking during the min. baking time. It was a light and deliciously tart cake. The glaze was transparent, so it didn't look glazed.


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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