Preheat oven to 350 F. Grease a 12-cup bundt pan and chill in the refrigerator or freezer while you prepare the batter.
1. In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar and citrus zest together until well combined, 2-3 minutes.
2. Add butter and cream until fluffy, another 2-3 minutes. Add eggs, one at a time, scraping the sides and bottom of bowl with a spatula after each addition. Turn mixer on medium and beat for about 3 minutes, until pale and fluffy.
3. In a separate bowl, whisk dry ingredients together.
4. In a small bowl or liquid measuring cup, combine yogurt and fresh juice.
5. Add 1/3 of the flour mixture to the mixing bowl and blend briefly, followed by half of the yogurt mix. Continue to alternate flour and yogurt, ending with dry ingredients. Blend just until combined.
6. Pour batter into prepared pan and bake for 50-60 minutes, until golden brown and knife inserted in center comes out clean. Place on a cooling rack and allow to cool completely.
Whisk together powdered sugar, lime zest, and lime juice. Drizzle over cooled cake.
Serve immediately. This cake can be kept at room temperature for several days.
