Paula Deen's key lime cake recipe uses fresh key lime juice and is covered with a white chocolate frosting. The recipe is simple and easy to follow.
To make her cake, preheat the oven to 340 degrees. Grease and flour three 9-inch cake pans. In a large bowl, beat 3/4 cup softened butter, 1 3/4 cups sugar and 2 tablespoons key lime zest until creamy. Beat in 3 eggs, one at a time. Add in 1/4 cup fresh key lime juice and mix well until combined. In a separate bowl, combine 3 cups cake flour and 1 teaspoon baking soda. Slowly add to the butter mixture. Add 1 1/2 cups buttermilk in between the flour. Pour the batter evenly into the pans and bake each for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, and remove to cool completely on wire racks. In a bowl, combine 6 1-ounce white chocolate baking squares and 1/2 cup heavy whipping cream. Microwave on high until melted and smooth. Add 3/4 cup butter and 1 teaspoon vanilla. Beat with an electric mixer until smooth. Slowly add in 5 cups confectioners' sugar until fluffy. Spread the white chocolate frosting in between layers, on top and on sides.