Preheat oven 175°C (155°C fan forced) with the rack in the centre of the oven.
Butter and flour the loaf tin andline with baking paper (I clip the baking paper with bulldog clips).
Break the eggs into a small jug.
Zest and juice the limes.
Sift the flour, baking powder and salt into a bowl and set aside.
In the bowl of a stand mixer (paddle attachment) add the sugar and lime zest, beat on medium for 1 to 2 minutes.
Add the butter & cream cheese and beat on medium for 3 minutes. Scrape down the bowl.
Add eggs one at a time, beating on medium after each addition until incorporated, and then beat for 2 to 3 minutes. Scrape down the bowl.
Add the dry ingredients on low, alternating with the lime juice, and begin and end with the flour mix. Mix until just incorporated each time, you don’t want to over mix at this stage. Scrape down the bowl twice, including at the end.
Beat for a maximum of 15 to 30 seconds on medium to ensure the batter is combined.
Scrape into the prepared pan, level the top with a spatula, and tap the pan on the bench top a couple times to settle the batter and remove any air pockets.
Bake in the centre of the oven at 175°C (155°C fan forced) for 50 to 60 minutes. Check after about 40 minutes.
While the cake is baking make the glaze.
Remove from oven and transfer to a cooling rack. Use the skewer to poke holes in the cake every couple centimetres. Warm the glaze up in the microwave and pour half the glaze over the cake slowly to allow it to get into the holes you have created. Let the cake sit for 15 minutes.
Gently turn the cake out of the pan and then flip it upright onto the cooling rack or on a serving plate. Warm the glaze up in the microwave again if it has thickened. Slowly pour the rest of the glaze over the cake and down the sides.
Sprinkle the zest over the cake before the glaze sets.