Have all ingredients at room temperature

For the cake
3 1/4 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
18 tablespoons (2 1/4 sticks) unsalted butter
8 ounces cream cheese
3 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
3 tablespoons fresh lime juice
2 teaspoons finely grated lime zest

For the glaze
1/4 cup fresh lime juice
3/4 cup granulated sugar

Position a rack in the lower third of an oven and preheat to 325 degrees F. Thoroughly grease and flour a 10-cup Bundt pan.

Cake:  Over a sheet of wax paper, sift together the flour, baking soda and salt; repeat until blended and set aside.

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, 30 to 40 seconds. Gradually add the sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, about 5 minutes.

Increase the speed to medium-high and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Then beat in the vanilla and lime juice. Reduce the speed to low and fold in the flour mixture in three additions, blending each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest. Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.

Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.

To make the glaze, in a small bowl, whisk together the lime juice and sugar until blended. Set the rack over a sheet of wax paper, invert the pan onto the rack and lift off the pan. Generously brush the surface of the cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar to serve.

Serves 20.