• Preheat oven to 350℉ (177℃)
• Prepare a 12-cup Bundt cake pan by spraying generously with baking spray.

Lime Filling

• Using a handheld or stand mixer, beat the cream cheese until it is smooth. Add ½ cup granulated sugar, 2 teaspoons lime juice, 1 tablespoon lime zest and one egg. Continue to mix until well combined. Set aside.

Cake Batter

• In a large bowl combine flour, lime zest, baking powder and salt. Set aside.
• Using a handheld or stand mixer, beat the butter, granulated sugar and lime zest until light and fluffy (approximately 2 minutes)
• Add the lime juice and 3 of the eggs. Mix until combined. Using a rubber spatula, mix the sides and bottom of the bowl as needed.
• Add the remaining 3 eggs. Mix until combined. Using a rubber spatula, mix the sides and bottom of the bowl as needed.
• Add ⅓ of the dry ingredients (flour, baking powder, salt) and mix on low speed until combined.
• Add half of the milk and mix on low speed until combined.
• Add another ⅓ of the dry ingredients and mix on low speed until combined.
• Add the remaining milk and mix on low speed until combined.
• Add the remaining dry ingredients and mix on low speed until combined.
• Pour half of the cake batter into the prepared Bundt cake pan. Spread evenly and make a small 'well' in the center using a dinner spoon.
• Pipe or spoon the filling into the well you just created in the cake batter.
• Add remaining cake batter and smooth the top.
• Bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean.
• Allow the cake to cool for 15 minutes and flip the cake over onto a cooling rack. Remove cake pan and allow to cool for another hour. After cooling, move the cake onto a serving platter.

Glaze (optional)

• Stir together the confectioners sugar and lime juice. Pipe or spoon the glaze over the Bundt cake. Add more lime juice if you prefer a thinner glaze.