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Key Lime Cake II

Key Lime Cake II

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Kaye Frickhoeffer

Kaye Frickhoeffer

Lemon cake with a tropical taste.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
  2. In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
  4. To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.
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Reviews

Kelley M.
153

Kelley M.

11/7/2005

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.

Patty W
128

Patty W

5/18/2006

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.

naples34102
105

naples34102

8/13/2011

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!

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