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 a mistake while following the recipe it would be better to specify that the sugar the lime juice and the eggs are divided. Nevertheless I love that unusual cake and it is always a success when I make it. It is also very nice with a lime butter and ice sugar frosting.
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 a mistake while following the recipe it would be better to specify that the sugar the lime juice and the eggs are divided. Nevertheless I love that unusual cake and it is always a success when I make it. It is also very nice with a lime butter and ice sugar frosting.
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 box-cake and pretend you made it no matter how many sprinkles and doo-dads you add to it.
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 would be too thick. I tried adding water but evidently that didn't make a difference. My cake turned out white. But my mom's cake was green. So I think she's made a mistake. Boy I hope I find the real recipe. It was DELICIOUS!!! If I find it I'll post it. But don't waste your time on this one...YUCK!!!
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 matter how long I baked it it never would hold up it always fell.
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 more like a traditional cake will get it to come out right. I am also toying with adding a splash of tequila to the glaze too.
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 the taste was not sweet enough and it just did not taste good at all.
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 tart cake. The glaze was transparent so it didn't look glazed.
