Key Lime Cake

Instructions

1. Prepare the pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream butter and sugar
   In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add eggs and lime
   Add eggs one at a time, beating well after each addition. Mix in the Key lime zest. Gradually add the Key lime juice, mixing until incorporated (the mixture may look curdled, but this is normal).
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on low speed just until combined after each addition. Be careful not to overmix.
6. Bake the cake
   Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.
7. Make the frosting
   In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the Key lime zest and juice, then increase speed to medium-high and beat until light and fluffy, about 2 minutes.
8. Assemble and frost
   Place one cake layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with additional Key lime zest if desired. Refrigerate for at least 30 minutes before serving to allow frosting to set.