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1
For the cake: Preheat the oven to 325 degrees F.
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2
In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter.
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3
Add the eggs one at a time, mixing after each addition.
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4
Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition.
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5
With the mixer on low, slowly add the lemon-lime soda and mix until combined.
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6
Add the lemon and lime zests and mix.
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7
Scrape the bowl and mix again.
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8
Thoroughly spray a Bundt pan with nonstick baking spray.
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9
Add large spoonfuls of batter to the pan until filled, then even out the surface.
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10
Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either).
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11
Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
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12
For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed.
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13
Use a large spoon to drizzle the glaze all over the cake.
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14
Sprinkle over more zest to decorate.
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15
Let the glaze set before serving.
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16
Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks.
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17
Slice the cake and serve with the whipped cream and berries!
