Reviewed: Dec. 20, 2000

This is a super cake! To make more healthy, substitute applesauce for oil and eggbeaters. Either way it's moist and extremely tasty!!! Great hit with my co-workers.

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11 users found this review helpful

Reviewer:

VIKI TYREE

Reviewed: May 1, 2003

This cake is a big hit in my family! I have made it twice, the 2nd time I used a stick of butter (melted) instead of the oil, butter-recipe yellow cake mix, and added a 1/2 stick of butter to the glaze, so it soaked in a bit. (I like butter!) YUM!

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24 users found this review helpful

Reviewer:

LDYLAURAE

Reviewed: Jul. 7, 2003

Easy to make & delicious. This was a really nice, refreshing dessert for our blazing hot 4th of July cookout. I didn't halve the glaze recipe. I had a little bit leftover, but not tons. And the glaze really adds to the overall flavor so be generous with it.

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4 users found this review helpful

Reviewer:

MIRANDA

Cooking Level: Expert

Reviewed: Jan. 25, 2002

I went to make this and realized I did not have any lemon pudding mix...I used a lemon cake and vanilla pudding along with the Key Lime juice. Turned out just fine. My son (5) and my boyfriend thought this was awesome. I made it in a bundt pan, and it is such a lovely yellow color! I did, however, not use even half of the glaze..next time I will use only about 1/2 - 3/4 cup of powdered sugar, and just enough juice to make it the right consistancy. Definitely a keeper recipe, though. Moist and yummy.

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22 users found this review helpful

Reviewer:

DRAGONSHEART64

Cooking Level: Expert

Home Town: Alliance, Ohio, USA

Living In: West Chester, Ohio, USA

Reviewed: Mar. 20, 2000

I made this for a special dinner and everyone raved about it. It was moist, citrusy and delicious. Even my 8 year old daughter who turns up her nose at anything that's not chocolate cleaned her plate. I had to give the leftovers to a neighbor or I would have eaten the whole thing myself!

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1 user found this review helpful

Reviewer:

WENDY K

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

Living In: Rock Hill, South Carolina, USA

Reviewed: Oct. 26, 2001

My husband is really picky, and he said this is his all-time favorite dessert. I have a cheesecake business, and he still put this above all of my cheesecakes! I use 3 tbls. of key lime juice with the glaze instead, and it makes the cake look beautiful with all of the white lines on it.

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2 users found this review helpful

Reviewer:

KARENTHIMSEN

Reviewed: Apr. 8, 2002

very very good. i got lots of compliments. i did add a drop of green food color to the glaze and sprinkled some lime zest on the cake for garnish as well as added some to the batter. Definitely will make again.

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3 users found this review helpful

Reviewer:

laurie

Cooking Level: Expert

Living In: Ocean View, Delaware, USA

Reviewed: Feb. 3, 2003

Wonderful cake...easy to make and very flavorful. I too added a drop of green food coloring to the batter. It gave the cake just a hint of green coloring. I used a Bundt pan and the cake made a beautiful presentation with the creamy pale green glaze. Thanks for the recipe Kaye!

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3 users found this review helpful

Reviewer:

Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

Reviewed: Apr. 12, 2003

Very moist, delicious and citrusy tasting cake. Simple to make. Although it does make too much glaze. I will probably cut it in half next time.

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0 users found this review helpful

Reviewer:

STYS207

Reviewed: Apr. 15, 2003

I'm giving this cake 5 stars even if I didn't get to taste it. It was finished before I even got a taste. Everybody loved it. Will definetly make again and again. I tinted the icing green, but I didn't like it very much. Next time I'll keep it white.

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2 users found this review helpful