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1
Have all the ingredients at room temperature. Position a rack in the lower third of oven and preheat to 325u00b0F Thoroughly grease and flour a rose bundt pan (or a any bundt pan).
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2
Sift together the flour, baking soda and salt; set aside.
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3
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth.
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4
Gradually add the granulated sugar and beat until light and fluffy, about 5 min., occasionally scraping down the sides of the bowl.
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5
Increase the speed to med-high and add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl.
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6
Beat in the vanilla and lime juice.
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7
Reduce the mixing speed to low and add the flour mixture in three additions, beating each addition until just incorporated; stop the mixer occasionally to scrape down the sides of the bowl.
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8
Using a rubber spatula, stir in the lime zest.
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9
Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.
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10
Bake until the cake is golden and a toothpick inserted into the center comes out almost clean, 65 to 70 minutes.
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11
Cool in pan about 10 minutes. Remove from pan and cool completely. Dust cooled cake lightly with confectioners sugar.
