really good i added some lime extract to the glaze because i like sour desserts .

Very good! I used yellow cake mix instead of lemon because that was all I had. This is just like the one my mom used to make.

Because it began with a cake mix and because of some of the reviews, I set out to make this with low hopes and poor expectations, all of them dashed. I was prepared for the cake to be ugly – it isn’t. It has a pretty, golden exterior and the cake itself a delicate and pretty pastel green. Too sweet and too limey, some reviews said – nope, it’s just right. In fact, in hindsight I would have added some grated lime zest, maybe a tablespoon. Tastes awful, SO like a cake mix. Wrong again. While I don’t necessarily think it would fool anybody, it nevertheless does not have that obvious commercial cake mix taste, tho’ I’m convinced this is because I started out with a French Vanilla cake mix – better, as far as I’m concerned, than lemon, yellow or white cake mixes. I thought maybe a cup of oil would make this heavy and greasy but it was not. Again, I used a Duncan Hines French Vanilla cake mix (deliberately, as with all this oil I did NOT want a pudding-included cake mix). I used fresh-squeezed orange juice, which really was why I chose this recipe in the first place as I had a number of oranges to use. I baked it in a Bundt pan, 325 degrees for about 55-60 minutes. Fearful of infusing any more moisture or sweetness into the cake, I did not use the recipe’s glaze. I used a simple powdered sugar and fresh lime juice glaze. I’m pleasantly surprised.

Made this cake for church Saturday. Made the glaze (halved the recipe for the glaze) and poured over warm cake. Also took advice and put Cool Whip over the cake with lime zest and slices of lime. Husband said cake "way too sweet." Had hoped that the Cool Whip would bring down the sweetness--kinda had a feeling that cake would be too sweet. Next time I eliminate the glaze and just put Cool Whip over it with the lime zest and lime slices. The cake was not a dud though. Smelled wonderful and was told that it was absolutely moist. Will make it again with changes. Still thinks it's worth 4 stars!

delicious!

I had my doubts about his one (all that oil and 5 eggs and ?? Jello!??) but I had too many limes and was looking for a recipe to use some of them up. I made this earlier today and just tasted it. It's REALLY good! As many of the other reviewers mentioned, this could easily be changed up using different combos of cake and jello but I really like it the way it is. I will definitely make this one again and again - it will be nice to serve in the summer on the deck. All that lime reminds me a little of Margarittas. The color is quite pretty! The glaze soaked in making the cake super moist - a little tart and a little sweet, all at once. Excellent! Thanks for the recipe!

Cake was neon green, so it was festive. Adding the glaze made the cake very moist.

I thought this was ok - the flavor was good but it was hard to frost, very sticky and almost too 'wet'. If you were just going to "frost" it with cool whip I think it would be perfect.

This was very moist and flavorful. Great cake for summer!

I served this at a party, and although I personally really enjoyed this cake, my guests were not thrilled. I am known for making great desserts, and they all said that this was not their favorite. The main problem people had with the cake was that the lime flavor was very overwhelming. I however, thought it was very tasty! To make the top a little prettier, I sprinkled powered sugar and green sprinkles on top.