Lemon Lime Cake With Fresh Lime Whipped Cream

Name: Lemon Lime Cake With Fresh Lime Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups Butter, 1 cup Sugar, 2 whole Eggs, and more.

Yes, Lemon Lime Cake With Fresh Lime Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!