Reviewed: Nov. 12, 2009

I was looking for a recipe to make a key lime cake from scratch but could only find cake mix recipes. Nonetheless, this turned out pretty well. As other users suggested, I used 5 eggs instead of 4, reduced the oil to 3/4 cups, and I substituted concentrated key lime juice for the orange juice with a little lime zest added. I also paired the cake with the Cream Cheese Frosting II recipe from this site with walnuts mixed in. Overall, everyone loved it! Next time, I will probably try this recipe with white cake mix as the lemon flavor was somewhat dominant.

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Druwine

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 5, 2009

This looked and tasted like Fruit Loops. I made it this past weekend for a friend's party. I rushed to prepare something else to take. It was very moist, though. But thats only b/c of ALL the oil. I would not recommend this cake.

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Doc's Wife 07

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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Reviewed: Jul. 27, 2009

This was yummy. I'm giving it 4 stars because I could taste the orange in the cake. I would have preferred all lime flavor. I will make again and omit the orange juice and use lime juice. This was moist. What made it great was a fresh blueberry topping. I did use the cream cheese frosting on the sides and as a fence to keep the berries on the top of the cake. I cooked corn starch, sugar and water; boiled 1 min. and stirred in 2 c. blueberries.

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Jul. 9, 2009

Great flavor and very moist. The 2 layer is hard to keep from faling apart but the bundt pan was great. Loved it!

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matricia

Cooking Level: Expert

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Reviewed: Jul. 5, 2009

This cake was okay. I made some modifications. I used white cake instead of lemon because I hate the flavor of lemon cake. I replaced half the orange juice with key lime juice. I made a glaze of key lime juice, sugar, and butter that poured onto the warm bundt out of the oven. It set into the cake and made it very moist.

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SweetToothSarah

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Reviewed: Apr. 11, 2009

I had this at a friends Margarita Spa Party and it was great. I made it when I had my family over and now it is a request that I make it whenever we have family get-togethers. It is a must try. It is very sweet and I usually don't use too much of the icing.

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punkin

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Reviewed: Mar. 28, 2009

Loved the idea, but wanted more true lime flavor and lower fat. Used a white cake and egg whites only, applesauce instead of oil, zested 3 limes into the cake (1 into the frosting), no jello, used sweetened lime juice instead of orange. Substituted neufchatel for cream cheese in the frosting. Colored the frosting instead of the cake. The lime flavor popped, cake was moist and not too heavy. Neither the cake nor frosting were too sweet with all the modifications. It was a big hit!

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Doodad

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Reviewed: Dec. 7, 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!

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monty

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 27, 2008

This is the best cake ever. Very moist and delicious.

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Theresa Little

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Reviewed: 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!!!

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Touche'

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 1, 2008

I thought this recipe was just OK. I did some changes to get it where I thought it would better. I only did 3/4 cup of the oil and added 1 more egg. I made a batch of lime curd and when I took the cake out of the oven I poke holes in it and put a layer of lime curd and refrigerated it. I made the frosting and added more lime curd to the frost about 1/2 cup and some lime zest. This changed the cake flavor all together and tasted so much better

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TINAFOX

Cooking Level: Expert

Living In: Lake Arrowhead, California, USA

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Reviewed: Sep. 30, 2008

I beat cream cheese into the batter and only used half of the lime jello. The cream cheese calmed down the "fruit loop" flavor, and muted the bright green color. Used store bought cream cheese icing as well. It was very good.

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AshAbs

Home Town: Dallas, Texas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 17, 2008

Eh, it was ok. Nothing spectacular. Still tasted like a box cake. I guess with all the add in ingredients, I thought it wouldn't. Oh well...we'll still eat it. Still searching for a GREAT Key Lime Cake :(

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Jenn71

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

WOW! Soooo good. Key lime cake is my favorite. The recipe was so easy and I loved it. So did my guest at the shower I made it for. I made cupcakes. So wonderful everyone asked for the recipe.

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Crystal

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Reviewed: Jun. 11, 2008

Very amazingly easy and great tasting cake for spring and summer. I have made this several times now for parties using 3/4 c oil and 5 eggs, and adding lime zest into the batter and also the frosting for more of a lime zing. Several people have asked me for this recipe and rave about it.

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Pourthewine

Cooking Level: Intermediate

Home Town: Easton, Pennsylvania, USA

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Reviewed: Jun. 4, 2008

This was a great cake! Made it for my Dad who loves Key Lime pie. I changed the icing. I took store bought Lemon icing added Lime juice & green food coloring. The whole family went crazy over it.

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suzukigirl

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 20, 2008

These were AMAZING.

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Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 18, 2008

I have been making this cake for around 10 years. Everyone I know loves it. I make it in a bundt pan and replace most of the orange juice with rum. Then I double the frosting and fill the center of the cake with the extra and surround the cake plate with strawberries to be dipped in the frosting. oh I also actually slice the bundt into two layers and fill it with some of the frosting too. Then just frost the top the best i can. It looks great with lime twist on top and then the red strawberries around it.

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natalie

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Reviewed: Mar. 30, 2008

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

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SouthernComfort

Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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Reviewed: Mar. 28, 2008

In answer to the question about the oil. My Key Lime Recipe is almost exactly like this one with the exception of 5 eggs instead of 4 and only 3/4 cup of oil. Hopes this helps. By the way, I didnot use this recipe as written.

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PIELADYB

Cooking Level: Expert

Home Town: Jacksonville, Texas, USA

Living In: Overton, Texas, USA

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Key Lime Cake III

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