Key Lime Cake II141 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 10 min
“Lemon cake with a tropical taste.” - by Kaye Frickhoeffer
Original recipe yields 1 - 9x13 inch cake
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
- 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.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
- 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.
Amount Per Serving (24 total)
- 190 cal
- 8 g
- 28 g
Based on a 2,000 calorie diet
Reviews (141)Rate This Recipe
"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 ti..." See moreme 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."
"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 ..." See morefor 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..." See more 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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