Key Lime Cake I

Key Lime Cake I


"Key limes give flavor and a tangy twist to this delicious, buttery glazed-cake recipe."


servings 206 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Cream together the butter or margarine and 3/4 cup sugar. Beat until light and fluffy. Separate the eggs. Beat in the egg yolks one at a time, and add the key lime zest.
  2. Sift together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the egg butter mixture, alternating with 1/2 cup key lime juice.
  3. Beat the egg whites until stiff, and fold into the batter.
  4. Pour batter into a well greased 10 inch Bundt pan. Bake for 30 to 35 minutes at 350 degrees F (175 degrees C), or until cake tests done. Cool cake for 10 minutes in pan, and then invert onto cooling rack.
  5. To Make Key Lime Glaze: Combine 1/4 cup sugar and 1/4 cup key lime juice. Simmer over medium low heat until a light syrup forms; this should take approximately 5 minutes. Use glaze immediately. Pour over still warm cake.
  • profile image

Your rating



  1. 16 Ratings


The taste of this cake is fabulous. However you need to double the recipe to get a nice size cake as it doen't rise much. Everybody that tasted it at my party was impress by it. To avoid making ...

The cake tastes delicious, but it didn't fill my 10 inch bundt pan. Also, those intimidated by beating and folding in egg whites may find this one tricky.

I have not made this cake, but just wanted to say "hurray" for a proper recipe! Out of the three key lime cake recipes, this is the ONLY ONE that is actually a recipe. You can't use a prepared b...

This cake was tasty and tangy, but I wouldn't serve it to company. For all the work involved, it was really crumbly and it didn't rise higher than 1 inch.

Disgusting!!! My mom swears this is the recipe she used to make my wedding cake. There's no way!!! Like the other posts have said, it didn't rise at all. I noticed right away the batter woul...

I made the original cake and it only came out as a sorta ring so I doubled the recipe and it still didnt come out as big as a 10in bundt pan. In my opinion as a baker it was way to tart and no m...

The glaze is wonderfully tangy, but the cake in general didn't rise. It wasn't heavy, but it just didn't rise up at all. Tasty little cake, but I am going to play with it and see if making it ...

I didn't have any problem with the cake not rising, but I did use a 9" pan after reading the reviews. I think the trick is NOT peeking during the min. baking time. It was a light and deliciously...

Yuck! I followed the recipe exactly, but it was disgusting. It did not rise at all, I turned out a 1" high cake out of my bundt pan!!! Maybe it was my baking powder on that one, but still, th...