Lemon Lime Cake with Fresh Lime Whipped Cream

For cake:
Preheat oven to 350F.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and zests and combine until mixed.

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.

Pour into an 8×8 or 9×9 square cake pan and bake for 30-35 minutes at 350F. Let cool completely.

For whipped cream:
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.