Key Lime Shamrock Cake

I have lots of wonderful memories of the Florida Keys,
where the hubby and I spent our honeymoon.
Sunset on the beach, delicious food, swimming, snorkeling,
when my husband lost his wedding ring in the ocean...

OK, so maybe that last one isn't a fond memory.

I do sometimes wonder whatever happened to that ring...
still buried in the sand?
swallowed by a fish?
found by another lucky tourist?

Speaking of the Florida Keys...
did you know key limes got their name because they are grown there?

They are a lot smaller than other limes, about the size of a walnut.
Squeezing a decent amount of juice out of these little guys takes a LOT of work.
So, this is how I make key lime juice easy...

Nellie & Joe's Famous Key West Lime Juice.
I buy it at my local grocery store, but am guessing it may be harder to find outside of Florida.
I have also seen it at World Market, if you have one near you.
(They are not paying me for this, I just love the stuff!)

Native Floridians (myself included) are adamant that Key lime desserts are NOT green!

So, I may get in some trouble for this cake.

But if Chicago can die their river green for St. Patrick's Day,

I can color my key lime cake green, too!

Key Lime Cake

adapted from The Cooks Next Door

1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 eggs
2 t. vanilla extract
1 T. grated key lime zest
1/4 c. key lime juice
3 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. buttermilk (or 1 c. milk + 1 T. vinegar)
green food coloring (optional)

Preheat oven to 325 degrees. Line the bottom of your cake pans with wax paper, and grease the sides. (I used 6 inch round pans, but 8 or 9 inch would work too.)

In a large bowl, cream the butter and sugar until light and fluffy (about 3 minutes). Mixing at low speed, add the eggs one at a time. Add the vanilla, key lime juice and zest and mix well. In a separate bowl, combine the flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until well combined. Add food coloring and mix until combined.

Batter will be thick. Pour it into the pans and smooth the tops. Bake for 35-40 minutes until toothpick inserted in center comes out clean. Allow to cool on a rack.

Key Lime Cream Cheese Frosting

1/2 c. unsalted butter, softened
8 oz. cream cheese, softened
2 T. key lime juice
1 t. grated key lime zest
6 c. confectioners' sugar

In a large bowl, cream butter and cream cheese until light and fluffy. Add key lime juice and zest, and mix well. Add the sugar a few cups at a time, and beat until fluffy.