This cake looks perfectly delightful and I’m making it right now for a birthday party later today, but I have a question about the frosting recipe. The basic pound cake recipe is from my grandmother, who was well known for her pound cakes! Grease (with shortening) and flour 3 (8-inch) round cake pans; set aside. This is a variation of the recipe that was in the April 2011 Southern Living magazine. While Curd chills, prepare the Cake Layers: Preheat oven to 350°F. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. It is a very moist cake with a delicate Key lime taste--not too overpowering.