Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing with butter and flour, lining the bottoms with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Incorporate softened butter until the mixture resembles coarse crumbs.

Mix in the vegetable oil and lime zest to your dry ingredients; set aside while preparing wet ingredients.

In another bowl, whisk together lime juice, whole milk, egg yolks, and vanilla extract until smooth.

Pour the milk mixture into the dry ingredient-butter combination and mix on medium speed until smooth—about 2-3 minutes.

Divide the batter among prepared cake pans and bake for 26-28 minutes, until a toothpick inserted comes out clean. Cool in pans for 10-15 minutes.

Prepare the lime curd by whisking egg yolks, lime juice, sugar, and a pinch of salt in a saucepan over medium heat until thickened—about 8-10 minutes; strain and refrigerate.

Beat the softened cream cheese and butter together until creamy. Gradually mix in powdered sugar and cooled lime curd until fully incorporated.

Once cakes are cool, level the tops and stack with frosting in between. Frost the top and sides for a smooth finish.

Decorate with graham cracker crumbs if desired and chill the cake in the refrigerator for at least 30 minutes before serving.