Line or grease a 9x9 (20cmx20cm) square tin and place to one side and preheat your oven to 180C/350F/Gas mark 4.
For best results use either a stand mixer or an electric hand mixer, but by all means a bowl & a wooden spoon mixed with a little elbow grease will get the job done.
Mix the butter and sugar together until they are light and fluffy.
Add the eggs one at a time mixing after each addition.
Once everything is well combined mix in the sour cream along with the lemon and lime zest and juice.
On a slow speed fold in the flour, baking powder and baking soda.
Once everything is combined pour the batter into the tin and place it into your hot oven and bake.
Check your cake after 30 minutes, it should have a lovely golden colour to it and a pick should come out of the centre of the cake clean. Like me you may need a little more time to fully bake it through as my oven is really slow.
Once baked allow your cake to sit in the tin for 5 minutes before transferring it to a wire rack to fully cool down to room temperature.
This cake works well with or without the glaze but if you do want to make it then add the icing sugar, lemon & lime juice to a bowl and slowly mix it all together.
Then add in the cream cheese and a much milk as you need to have a thick pourable icing. I found I needed 1 tablespoon of milk to give me the right consistency.
Pour the icing over your cake and if you want you can add a little lemon and lime zest for decoration.
Leave to set for 15 minutes then slice your cake into 12.
Because the icing has dairy in it this cake needs to be kept in the fridge, enjoy straight from the fridge or allow it to come to room temperature before serving.
This cake will keep for 5 days in an airtight tin kept in the fridge.
The cake will freeze well if undecorated, defrost and eat within 3 months.