Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes, add cream cheese and mix for another minute.
Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime, nutmeg, and vanilla.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles.
Bake at 325 until a tester inserted into the center comes out clean, 55–60minutes. Transfer to a wire rack.
In a small pan combine water , lime juice, butter, mint leaves over low heat until the mixture bubbles around the edges. Remove from the heat and let it steep for 2 minutes .
Remove all the moisture from the leaves and discard it .stir the lime zest and sugar into the liquid until smooth .
Using a pastry brush the cake with mint-lime glaze.
Let cake cool for 10 minutes