A co-worker shared this recipe with me several years ago. One of her friends had made it for her on her birthday. She raved about this cake until she attempted to bake it herself. She said it rose and rose and spilled over in the her oven. She didn't know what went wrong. My guess was that she used self-rising flour instead of all-purpose. I made it for her next birthday. After that, this was the most requested cake in the office.
Today I added lime to the recipe! What an absolutely divine combination!!
In a large mixing bowl, cream butter, cream cheese and sugar together on low speed for about 10 minutes until light and fluffy.
Beat in eggs alternately with dry ingredients, mixing well after each addition; add vanilla, almond extract, lime juice and peel. Mix until combined. NOTE: Be careful to not over beat the eggs. If you do it could dry the cake out.
Pour the batter into a prepared 12-cup bundt pan. NOTE: you may want to dust with flour to prevent sticking. Bake for 1 1/2 hours or until a toothpick or cake tester inserted in the center of the cake comes out clean. Allow to cool for 10 minutes. Turn onto cake plate. While cake is still warm prick top with toothpicks and pour hot glaze over warm cake.
GLAZE: Combine sugar, butter and lime juice in a sauce pan, bring to a boil; continue to boil for 1 minute. Drizzle slowly over warm cake.