Preheat oven to 325°. Set oven rack to the middle position in the oven.
Prepare a 10 inch bundt pan by greasing generously with vegetable oil or nonstick cooking spray. Be certain to get into all of the cevices. Then coat the greased pan with granulated sugar, making certain that the entire surface of the pan is well coated.
Zest and juice limes, typically this recipe will require 4 large limes. Set aside separately.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a small bowl, mix together lime zest, lime juice, and buttermilk. Set aside.
In a stand mixer, cream together the butter and sugar until light and fluffy, about 4-5 minutes. Scrape down the sides of the mixing bowl about halfway through.
Beat in the eggs separately, one at a time. Scrape the side of the bowls with each egg and beating well after the addition of each egg.
With the mixer on low, beat in ⅓ of the flour mixture and then ⅓ of the milk mixture until incorporated. Repeat, alternating each the flour mixture and milk mixture until completely incorporated.
Scrape the sides of the bowl and give a quick mix to ensure all ingredients are well incorporated.
The cake batter will be thick. Spoon into the prepared bundt cake pan and smooth with a spatula.
Bake for 65-75 minutes, until a toothpick inserted into the center comes out clean and the cake is a golden brown.
Allow to cool for about 10 minutes in the pan and then carefully loosen the cake around the edges and the center with a butter knife or small offset spatula to loosen.
