Preheat oven at 325 degrees.

Begin by preparing the cake. Beat 8 oz. (1 package) of cream cheese with 3 sticks of margarine 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 an inserted toothpick comes out clean.

While cake is baking, prepare the lemon/lime sugar bath. Bring 1 cup sugar, 1/2 cup lemon juice and 1/2 cup lime juice to a boil, then let simmer for 10 minutes. Set aside.

Now make the tart cream cheese frosting by beating the remaining cream cheese (8 oz.) with 1 stick margarine. Slowly add in 4 cups powdered sugar, mixing until creamy. Add the teaspoons of lemon, lime juice, and vanilla, then mix until incorporated. Stir in lime zest. Set aside.

Once cake is done, pour half of the lemon/lime sugar mix into the pan with the hot cake. Wait for 5 minutes, then flip the cake and paint the remaining lemon/lime sugar mix onto the top of cake. Once cool, drizzle tart cream cheese frosting all over cake. Serve and enjoy!