Don't these two citrus friends just look so good together? What a great combination. And when they are combined in something like this...


It takes it to a whole new level.  I have to tell you, there is nothing to compare to fresh whipped cream. I will admit I am a Cool Whip lover but after making my own yesterday, I don't know if I can go back. Sorry Cool Whip. I will probably still use you when I am in a hurry. Just one more shot of the pillowy clouds of heaven.


Now a shout out to fresh lemon and lime zest. Wow, what a pop of flavor you impart. And the smell is amazing. I took the leftover rinds and put them down my garbage disposal and had that citrus smell wafting through my kitchen. Just look at the little flecks of zest throughout the cake.


Anyways, here is a great recipe if you are into citrus as much as I am.

Lemon Lime Cake with Fresh Lime Whipped Cream
Recipe Source How Sweet It Is

1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla
1 tablespoon lime zest
1 tablespoon lemon zest
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup milk
3 tablespoons lemon and/or lime juice (I juiced the lemon and lime into the same bowl and got 3 tbsp)

Preheat oven to 350.
Cream butter, sugar, and eggs together until fluffy. Add vanilla and zest and combine until mixed.
Combine dry ingredients in a bowl. Add the dry ingredients, 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 mins at 350. Let cool completely.
Lime Whipped Cream
1 pint cold whipping cream
1/2 teaspoon vanilla extract
1 tablespoons lime zest
3 tablespoons powdered sugar

In the bowl of an electric mixer, add cream, vanilla, sugar and lime zest. Best until cream stiffens, about 5-6 minutes. Frost cake and refrigerate. I used a pastry bag and tip to frost.