Recipe by Kaye Frickhoeffer
"Lemon cake with a tropical taste."
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1 (18.25 ounce) package
lemon cake mix
1 (3 ounce) package
instant lemon pudding mix
key lime juice
1 1/2 cups
key lime juice
This was a pretty good recipe. I did make a few changes though. The first time I made it I made it exactly how the recipe said and it had too much of a lemon tast not enough key lime. The second time I used a white cake mix instead and added 2 more tablespoons of key lime juice and 3 drops of green food coloring. It turned out much better. Overall a good recipe though.
This was a good, moist cake;however, I was disappointed. It was not what I was looking for. It tasted like a lemon cake and no key lime flavor to it.
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.
For the most part I really like citrus cakes made with cake mixes, but there are always a couple of challenges. One is to disguise that tell-tale cake mix taste. The other is to get the cake to live up to its name with a robust citrus flavor. Because of some experience with this I took a little liberty with this recipe which does have a good starting point, particularly since it doesn't call for Jell-o! If this is a lime cake I thought it counterproductive to use a lemon cake mix and lemon pudding - I used vanilla for both. I added 1 tsp. of vanilla, a tsp. of lime extract and, for good measure, a tablespoon of grated lime zest! For the liquid I upped the lime juice to a half cup, used only a half cup of water and called it a day. As for the glaze, I kept it thick, adding only enough lime juice to get it to approximately the consistency of Elmer's glue. I also added a good amount of grated lime zest. It turned out to be a lovely, "graceful" cake, if there is such a thing. Light, fluffy, with a delicate lime taste, spiked with the zestier lime glaze. I'm very pleased with this but if I make it again I may add even more lime juice, zest and extract!
Everybody LOVED this cake and I was asked for the recipe several times. I made it in a bundt pan but PLEASE NOTE: Spray an ample amount of cooking spray into the pan because it did stick and I had to 'glue' some of the top back on with the glaze. Also, I drizzled half of the glaze on when it was warm, which sunk into the cake and made it very moist; however, I waited to apply the other half until it was cool so that it would have a visible glazed look - really great and simple recipe!!!
This cake is moist and nice and tart. Everyone thinks it is store bought and it is always the first to go at any function. UPDATE: I only use 1 C. powdered sugar and 2 Tbsp. of key lime juice for the glaze, and I let the cake cool completely before putting it on. I have made this cake several times. The picture is of the cake my husband made for me on my b-day. He was very proud of it!
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.
Wonderful!! this got lots of rave reviews at a potluck. I used a little more lime in the cake and icing to make it more tart. I also put half the icing on while warm and the other half when cold. This made it look great! Thanks for sharing
* Percent Daily Values are based on a 2,000 calorie diet.
Key Lime Cake II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 190
** Calories from Fat: 72
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