To Make the Batter:

1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.  
2. Zest and juice 4-5 key limes (or 3 regular limes).  Separate the zest from the juice in two small bowls.
3. Add the 1/4 cup of lime juice to the milk in a 2-cup measuring cup.  Stir and allow the mixture to “sour”.
4. In a medium bowl, combine the granulated sugar and 2 tbsp of the lime zest. Scrunch the lime zest into the granulated sugar to release the citrus oils. This process takes about 3-5 minutes, so don’t rush it!  Once done, set aside. 
5. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
6. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand or stand mixer until the fats are completely smooth and combined. Add the infused granulated sugar and cream until the mixture is light and fluffy.
7. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
8. Add the vanilla extract and Midori (if using) and mix thoroughly.
9. Add half of the flour mixture and mix until just combined.
10. Add all of the milk mixture and mix until just combined.
11. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
12. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
13. Bake for 60-70 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.  

To Make the Vanilla Simple Syrup:

1. Add sugar, salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.  Remove from the heat as soon as the sugar is completely dissolved.
2. Add pure vanilla extract and stir to combine.
3. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack.  Brush simple syrup on the cake and allow to cool completely.

To Make the Lime Glaze:

1. Add the confectioner’s sugar, 2 tablespoons lime juice, 1/2 tbsp of lime zest (if using),1 tbsp of water, fine sea salt, and vanilla extract to the bowl.  Mix with a small whisk until smooth. If necessary, add up to 1 more tbsp of water or lime juice, 1 tsp at a time. The final glaze should have the consistency of thick honey. 
2. Use a spouted measuring cup, spoon, or squeeze bottle to add the glaze to the completely cooled cake.

To Make the Graham Cracker Garnish:

1. Pulverize the graham crackers in a food processor or blender.
2. Add the brown sugar and pulse to combine.
3. Place the mixture in a medium bowl and drizzle the melted butter evenly over it.  Stir to combine, then gently press the graham cracker mixture into the bowl to compress it a bit.
4. Sprinkle atop the glaze, then finish with more glaze (if desired).
5. Enjoy!