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My review
Key Lime Cake I
Norae
"Key limes give flavor and a tangy twist to this delicious, buttery glazed-cake recipe."
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Ingredients
servings 206Original recipe yields 12 servings (1 - 10 inch Bundt cake)
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Directions
{{model.addEditText}} Print- 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.
- 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.
- Beat the egg whites until stiff, and fold into the batter.
- 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.
- 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.
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Reviews
Read all reviews 1517 Ratings
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Most helpful positive review
8/10/2004
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 ...
Most helpful critical review
7/13/2003
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.
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8/10/2004
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 ...
11/29/2001
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.
4/3/2009
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...
7/13/2003
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.
5/26/2008
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...
4/19/2005
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...
4/2/2002
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 ...
12/4/2006
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...
6/30/2005
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...