Key Lime Cake

adapted from Pioneer Woman's Tasty Kitchen

Cake:
3 sticks butter, softened
8 ounces cream cheese
3 cups sugar
6 whole eggs
1 Tablespoon vanilla
3 cups all-purpose flour

Sugar Bath:
1 cup sugar
1/2 cup lemon juice
1/2 cup lime juice

Frosting:
8 ounces cream cheese
1 stick butter
4 cups powdered sugar
1/2 teaspoon lime juice
1/2 teaspoon lemon juice
2 teaspoons vanilla
zest of one lemon
zest of one lime

Preheat oven to 325F.

Beat 3 sticks of butter with 8 ounces cream cheese until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 Tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured Bundt pan for 75 minutes or until a toothpick comes out clean.

During last 12 minutes of cake's baking time, prepare the sugar bath. Bring 1 cup sugar, 1/2 cup lemon and 1/2 cup lime juices to a boil, then let simmer for 10 minutes. Set aside.

When cake is finished baking, carefully pour half of the sugar/juice mixture into the pan with the hot cake. Wait 5 minutes, then flip the cake and paint the remaining mix onto the top of the cake with a pastry brush. Once cool, mix up the frosting.

Beat the last 8 ounces cream cheese with last stick of butter. Slowly add in 4 cups of powdered sugar, mixing until creamy. Add the lemon juices, lime juice and vanilla, then mix until incorporated. Add a little milk if needed to reach desired consistency.

When cake is (mostly) cool, drizzle the cream cheese frosting over top. Sprinkle with zests.