Ingredients
2 cups butter, softened2-1/2 cups sugar2 tablespoons grated key lime zest6 large eggs, room temperature2 tablespoons Key lime juice1 tablespoon vanilla extract4 cups (540 grams) cake flour1 teaspoon salt3/4 cup 2% milkFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon grated key lime zest1 tablespoon Key lime juice3-3/4 cups confectioners’ sugarLime slices, optional
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, sugar and zest until light and fluffy, 5-7 minutes. Add juice and vanilla, and mix on high for 1 minute. Add 1 egg at a time, on low speed just until yellow disappears. Scrape down bowl as needed and between each addition. Sift flour and salt together into clean bowl. Add 1/3 of the flour mixture alternately with 1/2 of the milk, on low speed until just mixed, beginning and ending with flour. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean or with a moist crumb, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners’ sugar. Spread over cake. If desired, garnish with lime slices and additional zest.
