Key Lime Cake

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I love to bake and try new recipes but this was not good at all. I went to the trouble of using key limes which was a time consuming job, however, if the recipe is good, it would have been worth it. The cake part was not tasty at all, a little tart but the flavor was absolutely not there. Will not bake again. Sorry!

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I'm sorry, but this is one of the worst cakes I've ever made. It fell a little in the middle and had a crust on the top......but the worst was all the oil in it! You could take a piece and squeeze it, and oil would seep out. Our fingers were oily from just picking a piece of it up! The flavor wasn't great either, and there was way too much icing. I nearly made just half the icing recipe, and I wish I had as I couldn't bear to put all that sugary mess on it so it was just wasted. I almost think there's something wrong with putting out a recipe like this that has to be soooooo unhealthy. I should have known better......I accept responsibility for making a bad choice, as I could see that there was so much oil in it.

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LOVED it. Will be making again. My modifications were to use 1 cup coconut oil, added lime zest to cake and sprinkled over frosting (very festive, added about 1Tbs lime juice and a little vanilla to the frosting, used some of the lime pulp along with the juice in the glaze, and baked in a jellyroll pan (10.5x15.5 for about 30 minutes. I did increase the glaze to 3/4 cup of both ingredients since I used the jellyroll pan. I also only needed 14 or 15 key limes...not 25. It was a big hit for St. Pattrick's day!!!

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I made this cake last weekend. I got great reviews. My husband & mother-in-law loved it. I was so pleased with the results. However it was a true labor of love with all those little key limes. The next time I will use 4 regular limes.

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Mixed reviews from people on this. Some liked it and some didn't finish the piece they had. My adult daughter said it tasted like a lime Popsicle. My husband who is a big fan of Key Lime Pie (Kenny Chesney's recipe did not care for it. Frosting was very good. As others had stated it seemed like a lot of oil so I cut mine down to 1 cup which worked out fine. It stuck to the bottom of the pan so I would suggest some parchment paper on the bottom of the pan. Not sure if I'll make it again with lime might try orange or lemon and a little less glaze.

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I made this last weekend for a trial...My husband's favorite dessert is Key Lime pie, which I have made many times, so I thought I'd see what he thought of this cake. I always try to sample recipes as originally written initially in order to fairly review, then add my own touches after. However, I couldn't resist using my idea to use lime curd thinly spread after glazing the cake, then frosting over the curd. That added a nice little flavor punch, I will always do that for this cake. I had no problems with baking or falling. I am not exaggerating when I say not only did my husband and daughter LOVE this cake, but I sent the rest with him to work the next day and they all couldn't stop complimenting it. Everyone who got a taste either wanted the recipe or wanted me to make one for them! A genuine keeper for this cook!

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My mother-in-law and I just finished baking this cake and already added the glaze. It looks and smells amazing!!!! We added lime zest and heavy whipping cream to the icing. It tastes delicious!!!!! A definite keeper.

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This the moistest cake ever! I made it for my granddaughter for her 13th birthday! She LOVED it! I also altered the recipe: used 3/4 each oil and buttermilk, added lime zest to the cake, used orange juice w/pulp; my oil was a mix of olive oil and grape seed oil.

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I turned these into cupcakes, it made 24 and I baked them 25-26 minutes. After reading other reviews about cake being oily, I used 1 cup oil and 1/2 cup buttermilk. I think the crust texture was still a little off so next time would do 3/4 cup oil and 3/4 cup buttermilk. I also did not have any orange juice, so used lemonade. Used the bottled key lime juice in the glaze. Taste is wonderful. Do not skimp on the glaze. I might even try a lighter icing - Cool Whip makes frosting now and I bet that would be good.

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The first time I made this cake I used a 9x13 cake pan and it fell in the middle. It had an awesome taste though. The second time I made it I did the three layer cake. It turned out perfect!! I think if you use a sheet pan or 3 layers you won't have issues with it falling. I only cooked the layer cake about 20 minutes though. This is one of the best cakes I have ever tasted and it went over very well with all my family. I will be making this one a lot!!