Preheat the oven to 180℃ and line your bundt tin. Brush it with soft butter and then dust with flour. Tap out the excess.
Beat the butter until pale. Add the sugar and beat again until lighter in color.
Add the eggs one at a time and beat well. Scraping down the sides. Beat until fluffy and smooth.
Divide the mixture into two bowls. Into one bowl add the yellow batter ingredients and beat until combined. Into the other bowl add the green batter ingredients and beat until lump free and combined.
Start adding spoonfuls of each batter into the tin, alternating as you go. Have a look at this for reference. Continue until all the batter has been added into the tin. Using the back of a spoon or knife, create semi circle swirls clock wise through the batter.
Bake at 180℃ for 30-35 mins until risen, golden on the top and tooth pick inserted into the center comes out clean.
Once the cake is baked, wait for 10 mins, remove from the tin and place on a wire rack. Make the syrup now as it doesn’t take much time to come together. Place the lime juice, water and sugar in a sauce pot and heat on low until the sugar dissolved, take off the heat and add the lime zest.
Brush the syrup over the cake gently, allowing the cake to soak up the liquid.
Mix the ingredients for the glaze in a bowl and once the cake is cooled drizzle over the top and let it drip down.
Slice and enjoy!