Key Lime Cake

This cake actually turned out a lot better than I expected! My one caveat is that I don't know why it's called a "Key Lime Cake" when there's no key limes listed in the ingredients list? Regardless, the flavor is still very citrusy and pleasant. I wouldn't recommend using more than 1 cup of oil in the cake (I used 1 cup oil, plus 1/3 cup water); as it will make the cakes too greasy. Also, do not use 3 tbps of lime juice in the frosting! You will end up with an icing rather than a frosting. Add 1 tsp of lime juice plus a 1 tablespoon of lime zest, and you'll have something that's still lime-y, but you can actually use to frost the cakes with. Don't expect to be able to do a lot of fancy piping with this frosting either--it's too soft to hold much detail. Other than those things, I did end up with a rather tasty cake that people seemed to enjoy. Thank you for sharing your recipe!

This cake is super good! I thought 1 1/3 cups of oil was a bit much, so reduced it to an even cup, and it was super moist! I also added the zest of two key limes to the frosting. I made 4 eight-inch layers, and there was still enough frosting. It was for Easter, so I put some jelly bellies on top. My guest and my husband both loved it.

I made this cake for a co-workers birthday. The only thing I did differently is add 3 Tablespoons of Self-Rising Flour the cake batter, and added 1 Tablespoon of pure vanilla extract to the icing. It was a huge hit and absolutely delicious! Definitely a keeper recipe!

This is the best key lime cake I have ever made. The only change I made is I added pecans to the frosting....Yummy

I happened to have lemons and lemon jello, so I used these flavors instead of lime. So moist and baked up perfectly. The cake was well received by all.