Lemon Lime Cake With Fresh Lime Whipped Cream

• FOR THE CAKE:
• 1/2 cups Butter
• 1 cup Sugar
• 2 whole Eggs
• 1-1/2 teaspoon Vanilla Extract
• 1 Tablespoon Lemon Zest
• 1 Tablespoon Lime Zest
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 3 Tablespoons Lemon And/or Lime Juice (I Juiced Them Both In A Bowl And Took 3 Tablespoons From There)
• 1/4 cups Milk
• _____
• FOR WHIPPED CREAM:
• 1 pint Cold Whipping Cream
• 1/2 teaspoons Vanilla Extract
• 3 Tablespoons Powdered Sugar
• 1 Tablespoon Lime Zest

1. For cake:
2. Preheat oven to 350F.
3. Cream butter, sugar, and eggs together until fluffy. Add vanilla and zests and combine until mixed.
4. Combine flour and baking soda in a bowl. Add the dry ingredients into the creamed mixture, mixing until just combined. Add the lemon and lime juice and thoroughly mix. Once mixed, add milk and beat until combined.
5. Pour into an 8x8 or 9x9 square cake pan and bake for 30-35 minutes at 350F. Let cool completely.
6. For whipped cream:
7. In the bowl of an electric mixer, add cream, vanilla, sugar and lime zest. Beat until cream stiffens, about 5-6 minutes. Frost cake and refrigerate. I used a pastry bag and tip to frost.

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Taken from tastykitchen.com/recipes/desserts/lemon-lime-cake-with-fresh-lime-whipped-cream/ (may not work)