Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together the eggs, buttermilk, key lime juice, and key lime zest.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy.
• Gradually add the sifted powdered sugar, alternating with the key lime juice and key lime extract (if using), beating until smooth and creamy. Add milk, one tablespoon at a time, if needed to reach desired consistency.
• Once the cakes are completely cool, frost them using an offset spatula.