1. Heat oven to 350 degrees F. In bowl on low speed, beat mix, water and lime zest until evenly moistened. Increase speed to medium; beat for 1 minute. Scrape into ungreased 10-inch tube pan.
2. Bake in 350 degrees F oven until lightly browned and cracked on top, 38 to 45 minutes. Invert pan onto a bottle; let cool completely, about 1-1/2 hours. Loosen edges of cake with metal spatula; remove to serving platter. Sprinkle with confectioners sugar.Sauce:
3. In a medium-size metal bowl, whisk together egg yolks and sugar until lightened and smooth. Whisk in wine. Place over pot of simmering water and whisk continually for 6 to 8 minutes, until temp reaches 160 degrees F.
4. Take off heat and stir in liqueur. Cover and refrigerate until cold. Serve cake with raspberries and sauce.