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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Reviewer:

BellE

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Dec. 17, 2006

this recipe is simply sweet great for the holidays

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Reviewer:

Suze

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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Reviewer:

Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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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Reviewer:

LillysMom

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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Reviewer:

Barbara

Cooking Level: Intermediate

Home Town: Hazelwood, Missouri, USA

Living In: Saint Charles, Missouri, USA

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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Reviewer:

SaraLee

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Longview, Washington, USA

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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Reviewer:

Patty W

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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Reviewer:

FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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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Reviewer:

Sweet Apron

Cooking Level: Expert

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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