Description
This St. Patricks Day Lime Poke Cake features a zesty lime flavor, moist cake texture, and a fluffy cream topping, making it the perfect sweet treat for celebrations or gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened (2 sticks)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups buttermilk, well shaken
- 2 teaspoons pure vanilla extract
- 2 cups granulated sugar
- 3 large eggs, lightly beaten
- 3 ounces lime gelatin
- 2 cups heavy cream, cold
- 1 tablespoon granulated sugar (for cream)
- green sanding sugar (for sprinkling)
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a spouted measuring cup, combine buttermilk and vanilla extract.
- Beat the butter and sugar at medium speed for 5 minutes until fluffy.
- Gradually add the eggs to the butter mixture.
- Alternately add the flour mixture and buttermilk mixture, starting and ending with flour.
- Spread the batter evenly into the prepared pan and bake for 30 minutes. Let cool for 30 minutes.
- Using a fork, poke holes 1 inch apart throughout the cake.
- Dissolve the lime gelatin in 1 cup of boiling water, add 1/2 cup cold water, and pour the mixture over the cake.
- Refrigerate for 2 hours to set.
- Whip the heavy cream with 1 tablespoon of sugar and vanilla until fluffy in a chilled bowl.
- Spread the whipped cream over the cake, sprinkle with sanding sugar, and serve.
Notes
For an extra tart flavor, consider adding lime zest to the batter.
Make sure the gelatin dissolves well for an even distribution of flavor.
Chill the cake longer for a firmer texture if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg