Recipe by Christiane Potts
"Key lime juice and rum are baked in the cake, which is then glazed with more lime juice and rum!"
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grated key lime zest
key lime juice
1 1/2 teaspoons
key lime juice
I made this cake for my grandaughter's 18th birthday. She wanted a mexican meal and this cake was perfect for dessert. My daughter-in-law said this cake was refreshing. It is a pound cake with a light but distinguished flavor. It is added to my recipe box, a definate keeper.
While this cake certainly had it's good points, overall I was a little disappointed.
The flavor was certainly delicate, and would have appreciated a stronger lime taste. Maybe next time I will double the amount of lime zest I put in.
The glaze was delicious, but I think I would also double the amount of glaze to make the cake more flavorful overall.
As per other reviews, the cake was actually ready after about 75 minutes. It was a little dry I felt also. Sour cream as a replacement for milk may remedy this. I think I will try again and make some alterations as the cake does have potential.
My boyfriend really enjoys key lime pies, so I put this together for him. Great recipe! Reminds me of my grandmother's pound cake, but with a key lime zing. He loved it!
My family and friends rave about this cake.
I have been using this recipe for years and it's really one of the best ever. I bake and decorate cakes and the basic recipe (without the lime juice or zest) is my standard vanilla cake. It's perfect for all types of pans, carves easily and stacks well. It's versatile and can be altered to all sorts of flavors. That said, there are a few key points that I'd like to make. One is that when you cream the shortening, butter and sugar together it takes at least 5 minutes. Light and fluffy doesn't happen quickly. The beating incorporates air into the mix and that's what gives you a moist and tender cake. Turn the mixer on medium (4 on a Kitchen Aid) and walk away, clean up, mix your dry ingredients, whatever. Two is mixing according to the recipe, dry ingredients and then liquid, beginning and ending with dry. Beat at medium-low speed (3 on a KA) for about 40 seconds in between, and be sure to scrape down the bowl at least once. Third, you don't have to stir the juices and zests in at the end, you can just mix them into your milk after you measure the milk. The juices added to the milk will make the milk curdle and get thick (like buttermilk) and this is fine. Lastly, bake your cake at 325F with the oven rack in the center position and 65 minutes is the maximum. If your cake isn't done then you need to get an oven thermometer and test your oven. Hope this helps.
Delicious! I got rave reviews for this. I followed some of the other reviewers and used sour cream instead of milk, and also tripled the lime zest. It was great!
Great cake. The only change I made was to drizzle it with coconut syrup after adding the lime glaze. The coconut syrup really brings it together. Baked in a tube pan, drizzled with the syrup, and garnished with lime it makes a beautiful and tasty cake :)
Wonderful flavor. Baked at 325f. and the cake tested done in 1 hour and 15 minutes instead of the recommended 90 minutes. A bit n the dry side.
* Percent Daily Values are based on a 2,000 calorie diet.
Key Lime Daiquiri Pound Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 206
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