Key Lime Cake III

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Most Helpful Positive Review

Nov 18, 2008

I owe it all to this recipe. This is the first recipe that I made from this website for a Family Labor Day Celebration 2 years ago. I put the cake down and sat down for a game of cards and turned around and wondered what all the commotion was about. I walked over to where the cake was (atleast what was left) and those people had scraped the platter clean. Since then I have made minor changes though. And they are still scraping the platter clean. Now I make 1-1/2 of the cream cheese frosting recipe. Please use the real key limes for the juice to go into the frosting, I know they are a pain to squeeze, but the taste is amazing. Don't be afraid to add another Tbs. of Key Lime Juice either. Then I make sure that I add atleast 2 tsp. of Meringue Powder for a firm icing. And lastly, I add atleast another cup or so of powder sugar to kindof work with the tart Key Lime Juice. But I like the sweet and tart to play off of one another. Enjoy!!!

—Touche'

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Most Helpful Critical Review

Sep 21, 2011

This is a very delicious, easy to make cake. I'm giving it 3 stars because I'm an advanced baker that believes the recipe can be improved. The cream cheese icing can turn out a bit runny due to the nature of cream cheese, not the recipe itself. Sometimes cream cheese is just stubborn to deal with. I suggest refrigerating the icing 20-30 minutes prior to iceing the cake. Also, refrigerate it overnight before serving it if possible. This will help set the icing and the cake and will NOT affect the fresh factor. Also, the cake is plenty moist with 1 cup of oil. Last I believe to bump this cake up to 4-5 stars, lemon pudding should be used in the place of the lime gelatin. The lime gelatin doesn't really do anything to flavor the cake anyway because of the orange juice. That's mostly for the color. You should be able to use a drop or two of green food coloring w/o it affecting taste to give it a light "lime" coloring. Using the pudding should make it more smooth tasting and will eliminate the grit and the crumbling of the bread some reviewers noticed. Using a fresh lime, I suggest you flavor the icing to taste. Fresh lime is strong and you will use less liquid which will help the icing stay firm. If you like a true, strong key lime flavor in the cake, some of the oj HAS to be substituted for lime juice concentrate. I'm trying it this way next time.

—Queen Bee

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183 Ratings

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Nov 20, 2006

I love this cake. It is very rich. I like to make my frosting with just a little lime jello mixed in it gives it a lovely green color. I also add chopped pecans to the frosting. We have topped this cake with cherries or strawberries for the red and green christmas colors.

—TexasKim

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Dec 07, 2008

This recipe is DELICIOUS. I made cupcakes with it. I did add the zest of a small lime and fresh lime juice to the batter, for some extra lime flavor. I also used 5 eggs and 3/4 cups of oil instead, as previous reviewers suggested. I tried one without frosting, it was moist and light and the flavor was delicious. I frosted them with "Lemon Cream Cheese Frosting" from this site (with lime juice and zest instead of lemons). I used fresh limes for everything. With the frosting, the cupcakes really do have a tangy lime flavor. Mmmm mmmm mmm, just what I was looking for!

—monty

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Dec 09, 2003

Though I prefer "from scratch" cakes my family loved this recipe. Very moist with a good lime flavor and bright green color which contrasted nicely with the white frosting. My layers baked in 20 minutes and I had to double the frosting ingredients (except for the lime juice) to get enough frosting to adequately cover the layers, top and sides of cake. The frosting was very good with this cake, however, because it offset the cakes sweetness. Overall, I would make this cake again.

—The Cake Maker

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Aug 09, 2008

I did cut way back on the oil to 1/2 cup & added 1/2 cup applesauce. Very moist.

—T L Dixon

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Aug 21, 2005

I made this cake for a luau theme party this weekend and it was a smash hit. Everyone raved about it. Due to a two hour travel time to the party, I made it in a disposable alum foil 9X13 cake pan. I'm not sure if it was my oven or because I baked it in a thinner pan, but the cake baked much faster than the directions on the box. I also had read the reviews and had noticed several people indicated the icing was very rich. So I cheated and bought a can of Betty Crocker cream cheese frosting and added the key lime juice to it. Absolutely perfect! I won the prize for best dessert at the party and believe me there were some good ones. Mine was the first one consumed down to the crumbs!

—Divonna

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Dec 17, 2002

I made this for a shower with a "mexican" theme. It was a big hit, I had lots of people ask for the recipie. I loved it, nice flavor. I even used apple sauce for the oil to make it "lighter". This is an easy cake that tastes great!!

—KECIA NELSON

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Nutrition

Calories
297 kcal
15%

Carbohydrates
32 g
10%

Cholesterol
49 mg
16%

Fat
18.2 g
28%

Fiber
0.2 g
< 1%

Protein
2.8 g
6%

Sodium
190 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Key Lime Cake III

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 297
Calories from Fat: 164

% Daily Value *
Total Fat 18.2g 28 %
Saturated Fat 5.8g 29 %
Cholesterol 49mg 16 %
Sodium 190mg 8 %
** Potassium 48mg 1 %
Total Carbohydrates 32g 10 %
Dietary Fiber 0.2g < 1 %
Protein 2.8g 6 %
Sugars 26.2g
** Vitamin A 5 %
** Vitamin C 6 %
Calcium 2 %
Iron 5 %
** Thiamin 1 %
** Niacin 5 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.