Key Lime Cake

Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.

Into a medium sized bowl, sift the cake flour, baking powder, baking soda, and salt. Set aside.

In a mixing bowl using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.)

Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour and scraping down the bowl as necessary. Mix on low until just combined.

Divide batter evenly between the two pans and spread the top flat with an offset spatula.

Bake 25 minutes. Remove pans from the oven and set them on a rack. Cool completely then invert them out of the pans. Put one cake on your serving platter and frost the top with cream cheese frosting. Then stack the other cake on top and frost the entire cake.

For frosting:
In the bowl of a stand mixer using the paddle attachment, beat together the butter and cream cheese until combined and fluffy. Gradually add the powdered sugar on a low speed until the consistency you desire is achieved. If using, fold in zest and food coloring.

Adapted from My Madison Bistro.