Reviewed: Apr. 18, 2009

Made this for a Bake Sale at work and everyone LOVED it! It was the first thing to go : )

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Littlepammie

Cooking Level: Expert

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Reviewed: Apr. 17, 2009

Really good

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Apr. 15, 2009

This cake had a really nice spongy texture. I would have used a little more key lime juice to make it a little more limy but I also love the citrus flavor. This would be a nice summer cake recipe.

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ChickenWing

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

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Reviewed: Apr. 14, 2009

I loved this cake. I usesd a golden vanilla cake mix, 2.5 tablespoons more of the key lime juice and left the icicng as is. Very fresh.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Apr. 6, 2009

This recipe is super yummy! I made a few tweaks though for personal preference... I added one more teaspoon of key lime juice to the cake mixture to increase the tart lime flavor. I also increased the glaze from 1.5 cups to 2.5 and poked some holes in the cake so the glaze would sink into the cake while still warm. Other than that I followed the recipe. Make this cake! You won't be dissapointed. : )

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Kat Ashley

Cooking Level: Expert

Home Town: Sacramento, California, USA

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Reviewed: Apr. 4, 2009

This was very tasty. I brought it to work for a potluck and it seemed to go over well. The glaze is the best part because it's super tangy! Will be making this for Easter buffet.

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BRIEZER2

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Reviewed: Mar. 30, 2009

the tropics come for a visit when u serve this cake!! what a delight!! tangy, tasty, delish!!! i made one change, i added 2 additional tblspns of lime juice in the cake mix after tasting the batter just because i wanted a more outstanding lime taste! i glazed the cake entirely when warm and there was still a visable icing and wow was it tangy and tasty!! would be outstanding with ice cream!!! coconut would be exciting as an ice cream to drive home the tropical taste sensation!! we also did some cupcakes with a white chocolate cream cheese icing which was to die for!!! definately will revisit this one!! i almost for got but added a few drops of green food color for eye appeal!!

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floridatreasure1983

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Mar. 22, 2009

This cake was so good that I had to give it 5 stars even though some of the directions left me wondering... It didn't specify how long to mix or how long to cool before removing from the pan.. Since it said pour glaze over warm, I tried removing my cake from my bunt pan and my cake fell apart!.. Next time I'll wait until almost cooled. Very good though, I added a couple drops of green food coloring. I loved it!..

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Mar. 15, 2009

Great cake! Didn't have any key lime juice so I used all lemon juice. It is awesome. Can't wait to try this with the key lime juice. I cooked it in a 9x13 pan in 35 minutes. Also, I added lemon juice to the confectioner's sugar until I got the consistency right. Thanks, will make again!

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handbanana

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Reviewed: Nov. 28, 2008

great recipe i took it for thanksgiving and got rave reviews. i did add a little more lime but still excellent.

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Andi

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Reviewed: Aug. 18, 2008

im trying to make little mini bundt cakes with this recipe using a mini bundt cake pan. I overcooked them slightly at 20 minutes. I also added 7 drops of green food coloring. I may only use 5 next time. I also added a drop to the icing, but it ended up st. patrick's green, haha. I wish I knew how to make the icing stick to the top rather than soak in. I tried thicker icing and letting the cakes cool a bit this time, but it still set in. I'm going to try this a few times more till I get it right. Mini bundt cakes are so cute, especially key lime.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Aug. 8, 2008

Fantastic recipe. I couldn't find key limes, so I just used regular ones. Added blueberries over the top after adding the glaze. Everyone raved about this one...it's definitely a keeper!

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KASIGEL

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Reviewed: Jul. 22, 2008

Should be called a Lemon Cake rather than a Key Lime Cake! Yes, it's moist, and the frosting adds a bit of tartness, but the cake is anything but key lime! Disappointing!

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Sonja

Cooking Level: Expert

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Reviewed: Jul. 17, 2008

I substituted vanilla store bought icing adding the zest and juice of one lime to it. So far everyone has loved it!

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Tiffany

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 10, 2008

After reading all the reviews on this cake, I decided to simply make a lemon cake, so I replaced the key lime juice with lemon juice. This is a very easy recipe and the cake was very good, but it lacked that "WOW" factor that I was hoping for. My kids (ages 11, 12 and 13) said that this cake was "ok".

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Valerie212

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Reviewed: Mar. 3, 2008

This cake was just right.

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Bianca

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 8, 2008

It was OK, but it was still very dry. I followed the recipe EXACTLY but it turned out dry and crumbly.

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Rachel_K

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Reviewed: Oct. 15, 2007

My guests and I loved this cake! I will agree that its not very strong on the key lime flavor if that's what you were looking for, but its an excellent lemon cake. For the glaze, I used 1 c. sugar and key lime juice to make the glaze the right consistency. I also got tired of squeezing the key limes, so used a little lemon juice for the glaze. I baked these in mini bundt pans for about 25 minutes and drizzled half the glaze while warm and the other half while cool so that it looked pretty! I will definitely make this again.

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CHICAGOCOOKS22

Living In: San Diego, California, USA

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Reviewed: Sep. 12, 2007

I've had a taste for key lime pie all summer, so thought I would try this recipe. I couldn't find key lime juice so I substituted regular lime juice. I don't know what the difference is, but my family all thought it was a lemon cake. It has a very nice texture, almost like a pound cake and it was very delicious. The glaze definitely helps bring out the lime flavor.

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