1. Grease and flour the bottom of a 13x9x2-inch baking pan. Preheat the oven to 350°F.
2. In a mixing bowl beat eggs and sugar until well combined. Add flour, baking powder, and salt; mix well.
3. Scald milk in a saucepan; add butter. Remove from heat; cool slightly. Stir in vanilla. Pour milk mixture into flour mixture, stirring well. Pour batter into prepared pan.
4. Bake for 18 to 22 minutes or until a toothpick inserted near center comes out clean. Cool. Using a 3-inch cookie cutter, cut 12 circles from cooled cake.
5. For key lime filling: In a freezer-safe bowl, mix all ingredients. Freeze for 1 hour.
6. Spread filling between cake layers. Serve immediately or individually wrap cakes in plastic wrap and freeze up to 2 weeks.
7. Thaw frozen cakes for 30 minutes before serving. Dust with confectioners’ sugar; garnish with edible flowers.

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