This cake is superb! Full of lemony, limey goodness. It is a lemon cake for sure, but you can definitely taste the key lime flavor, especially since I added a bunch of key lime zest. It took about 14 cherry-tomato-sized key limes to get the 8 Tbsp. juice required and yielded about 1 ½ Tbsp. zest. I added 1 Tbsp. zest to the cake batter and ½ Tbsp. zest to the glaze. I cooled the cake for about 30 minutes in the pan before turning out. I split the glaze into two, first pouring on a thinner glaze to soak into the cake, and then pouring on a thicker glaze, more like a frosting. The cake came out wonderful, so moist and flavorful, with a great key lime flavor. I highly recommend this recipe!
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This cake is superb! Full of lemony, limey goodness. It is a lemon cake for sure, but you...