Key Lime Cake
Adapted from Bon Appetit via [My Madison Bistro|http://mymadisonbistro.com/archives/key-lime-cupcakes]
Servings: 1 two-layer 9 inch round cake
Ingredients
For Cake:
- 1-3/4 c cake flour
- ½ t baking powder
- ½ t baking soda
- ½ t salt
- ½ c butter lightly softened
- 1-1/4 c sugar
- 2 eggs
- 2-1/2 T fresh key lime juice
- 1 T key lime zest
- 1-3 drops green food coloring gel I used Wilton Leaf Green
- ¾ c buttermilk
For Frosting:
- ½ c butter lightly softened
- 8 oz cream cheese lightly softened
- 2-1/2-3 c powdered sugar sifted
- 1 T key lime zest optional depending on how you plan to decorate the cake and if you want flecks of green in your frosting
- green food coloring gel optional depending on how you plan to decorate the cake
Instructions
- Preheat oven to 350. Grease and flour two 9-inch round cake pans.
- Sift the cake flour, baking powder, baking soda, and salt. Set aside.
- 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 in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined.
- Divide batter evenly between two pans and spread flat with an offset spatula.
- Bake 25 minutes. Cool completely and frost with cream cheese icing.
For Frosting:
- Beat the butter and cream together vigorously 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 color.