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1
FILLING: Combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
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2
Preheat oven to 325u00b0.
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3
CAKE: Coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
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4
Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
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5
Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
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6
Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
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7
Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
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8
Add cream of tartar; beat until soft peaks form.
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9
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
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10
Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
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11
Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
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12
Bake for 20 minutes or until cake springs back when lightly touched.
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13
Cool in pans for 10 minutes on a wire rack; remove from pans.
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14
Remove wax paper from cake layers.
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15
Cool completely on wire rack.
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16
FROSTING: Combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
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17
ASSEMBLY: Place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake.
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18
Garnish with mint, blueberries, and lime wedges, if desired.
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19
Store cake loosely covered in refrigerator for up to 3 days.
