For the cake: Preheat the oven to 350 degrees F. Grease a 10-inch cake pan with butter and dust with flour, then line the pan with parchment paper.
In a small pan set over medium heat, add the orange juice and cook until reduced to 1/3 cup. Then cool.
Sift together the flour, confectioners' sugar, baking powder and gelatin. Whisk in the salt. In a stand mixer fitted with the paddle attachment, beat the butter. Then gradually add the granulated sugar. Beat until light and fluffy, 3 minutes. Add the eggs one at a time, fully incorporating before each addition. Alternate adding one-third of the flour and milk at a time. Then add the reduced orange juice, vanilla extract and Key lime juice, and beat until just incorporated to avoid over-mixing.
Pour the batter into the prepared cake pan and bake until set in the middle, 20 to 25 minutes. Cool the cake completely.
For the icing: Beat together the cream cheese, butter and lime extract. Gradually add the confectioners' sugar until incorporated.
Cut the cake into 3 layers. Place the bottom layer on a cake stand and evenly spread one-third of the icing on top. Add the middle layer and frost using one-third of the icing. Place the top layer on top and use the remaining icing to frost the top and sides of the cake. Garnish with the Key lime zest, then serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Firefly, Key West, FL