Reviewed: Aug. 19, 2007

This was wonderful! The cake was sweet and moist while the icing is tart. It was simple to make (mine came right out of the pan). This recipe is a keeper at our house.

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TUCKTUCK

Home Town: Peoria, Illinois, USA

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Reviewed: Aug. 9, 2007

This is one of our new summer favorites! I wouldn't call it "lime," but it does have a great citrus flavor. Very light...great when served with strawberries.

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nmcormier

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 26, 2007

This cake is moist and nice and tart. Everyone thinks it is store bought and it is always the first to go at any function. UPDATE: I only use 1 C. powdered sugar and 2 Tbsp. of key lime juice for the glaze, and I let the cake cool completely before putting it on. I have made this cake several times. The picture is of the cake my husband made for me on my b-day. He was very proud of it!

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: May 27, 2007

This is a very easy, very tasty recipe. The previous comments stating that this cake has much more lemon flavor than lime are absolutely correct. I would never have tasted this blindly and thought it was a key lime cake. However, it has fantastic, rich, moist lemon flavor and will not disappoint if you like lemon. I made the recipe exactly as written, making sure to grease and flour the bundt pan before adding batter. I waited for the cake to cool before adding glaze, and then topped with lime zest and fresh blueberries. Served it to friends at a BBQ and they raved. It really is just delicious. I'll make it again!

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: May 14, 2007

NOTE: Cake sticks! Grease or spray AND flour, and use a knife to loosen before trying to turnout. This cake is great, but man does it stick. I made it twice for a Mother's Day brunch (the first one came out in two not so pretty pieces). I used a Dr. Oetker Organic Lemon Cakemix, which I think minimized the overpowering lemon taste that some others mentioned. It was a couple ounces short, so I added 2 ounces of white whole wheat flour and a pinch of baking soda. I also bought a bottle of 100% key lime juice at Wholefoods and used that in the cake and glaze. I followed others' suggestions and used half the glaze while the cake was warm and the other half when it had cooled. I garnished with fresh raspberries to rave reviews. It's moist, light, and key limey!

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PHENAGAL

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Reviewed: May 13, 2007

Made this cake in bundt pan, did not have key lime juice so I used 1/2 lemon juice 1/2 lime juice for key lime flavor. This was delicious, made for family get together and it was a hit.

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PLPSP

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Reviewed: Apr. 2, 2007

My parents love this cake. A very good recipe. Nice and moist, just right. I would wait for it to cool a bit before glazing. Also, don’t be shy on the cooking spray… you might regret it.

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BellE

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 17, 2006

this recipe is simply sweet great for the holidays

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Suze

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Reviewed: Nov. 11, 2006

This cake is very good and moist. I agree that it has a strong lemon flavor - I was hoping for more key lime flavor but it was delicious nonetheless. Next time I may follow other reviewers' advice to make vanilla cake/vanilla pudding for the key lime to stand out. I tried to find key lime pudding but didn't have any luck. I made it into a heart-shaped cake and 5 mini bundt cakes. Baked in about 20-25 minutes. The bottom line is that this is a good lemon/key lime cake.

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Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Sep. 29, 2006

I made this into a lemon cake. Used vanilla pudding because it was all I had and used lemon juice where it called for key-lime. Same with the icing. Best lemon pound cake I've tasted in quite some time. Although the icing dripped on is great, this would be equally good just dusted with confectioner's sugar.

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LillysMom

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Reviewed: Jul. 4, 2006

This cake is very yummy - and so easy! I made it for a 4th of July barbeque, and it was a huge hit! I used strawberries for garnish, but otherwise followed the recipe as presented.

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Barbara

Cooking Level: Intermediate

Home Town: Hazelwood, Missouri, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: May 26, 2006

Very moist cake but tasted more like lemon than lime. Next time I will try a yellow cake mix and vanilla pudding. Hopefully then the lime will come through more.

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SaraLee

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: May 18, 2006

A few little changes really add some zing to the already good recipe. First, I add chopped pecans. Second, my glaze consists of 1/2 stick butter, 1/2 cup sugar and 1/4 cup fresh key lime juice boiled for 4-5 minutes, then drizzled over cake. Let cake sit overnight before serving. One of my favorite recipes.

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Patty W

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Reviewed: Mar. 14, 2006

I thought this was great - but I didn't really get a strong key lime flavor in the cake itself. But the kick was in the glaze! I will definitely make again - but I may not go through the effort of squeezing all the key limes for the cake component - just the glaze!

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FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Feb. 27, 2006

Good flavor. If you are using a bundt pan, be very careful unmolding as it is a very moist cake. Also tastes great and looks pretty with a little grated lime zest in glaze dripped over cake.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Jan. 17, 2006

I am giving this cake a 4 star rating ONLY because it was so moist and easy to make. I did like that aspect of it. I did not however think it tasted like key lime pie, it just tasted like a super sweet lemon cake. I even added extra key lime juice to the batter and icing/glaze. also did pierce the top all over with a fork then iced directly after bringing out of the oven. My husband took it to work this morning, we will see if the plate comes back empty and if so, they liked it. I will try this again only because I am a fan of citrus and it was truly very moist. This time though, I will top with a cook whip frosting only because I think a traditional frosting would make it that much sweeter and would be to heavy for the cake.

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MISS MURRI

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 6, 2006

I took this cake to a fiesta potluck for work, and it was well received. I'm not sure whether the flavor was more lemony or more lime-y, but it had a very good flavor and texture. I like the tangy glaze! I might call it lemon-lime cake, to avoid confusion... Note: I don't own a bundt pan so I made it in 9x13 and it worked out fine, only taking a little over 30 minutes to bake.

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NMBROCK

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Reviewed: Nov. 7, 2005

This was a pretty good recipe. I did make a few changes though. The first time I made it I made it exactly how the recipe said and it had too much of a lemon tast not enough key lime. The second time I used a white cake mix instead and added 2 more tablespoons of key lime juice and 3 drops of green food coloring. It turned out much better. Overall a good recipe though.

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Kelley M.

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Newsoms, Virginia, USA

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Reviewed: Sep. 28, 2005

Wonderful!! this got lots of rave reviews at a potluck. I used a little more lime in the cake and icing to make it more tart. I also put half the icing on while warm and the other half when cold. This made it look great! Thanks for sharing

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PUDDLESTOMPER

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Reviewed: Aug. 24, 2005

My family loved this cake! I let the bundt cake cool completely before I drizzled the icing over. Very nice, tangy flavor, moist. Great with a cup of tea. So yummy!! I'm going to try adding poppy seeds next time.

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MrsC

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