This double-citrus laced cake was packed with racy flavors and filled with a luscious cream cheese frosting dotted with bits of lime and lemon zest. The cake layers were a little on the thin side, but dividing the batter between two pans instead of having one thick cake makes assembly a lot easier. This way you start out with two even pieces rather than trying to carefully divide one large cake in half.
I sprayed my 9" pans with a baking spray that has flour added (I prefer Baker's Joy, but Pam with flour added has worked well for me before) and they popped right out, but if you have had problems with cakes sticking in the past, you may want to line the bottoms with parchment or wax paper. You can use wax paper without worrying that it will melt as the cake batter will keep it insulated enough.
With lots of tangy buttermilk in the batter, the cake layers baked into moist golden rounds that were quite tender - however, they were sturdy enough that I could easily move them around without fear of them crumbling or breaking apart. The amount of frosting the recipe makes is on the skimpy side, so rather than try to put a paper thin coat on the whole cake, we decided to just use it as the filling and slather a generous layer on top.
Lemon-Lime Layer Cake