Description
This St. Patricks Day Lime Poke Cake is a delightful treat featuring zesty lime flavors, creamy whipped topping, and an easy preparation method—perfect for any celebration!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 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 your oven to 350°F and butter a 9×13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine buttermilk and vanilla in a spouted measuring cup.
- Cream together the butter and granulated sugar at medium speed for 5 minutes until fluffy.
- Incorporate the eggs slowly into the butter mixture.
- Alternately add the flour mixture and buttermilk mixture to the bowl, beginning and ending with the flour.
- Spread the batter into the prepared pan and bake for 30 minutes. Allow it to cool for 30 minutes.
- Poke holes about 1 inch apart all over the surface of the cake with a fork.
- Dissolve the gelatin in 1 cup boiling water, then mix in 1/2 cup cold water, and pour this mixture over the cake.
- Refrigerate the cake for 2 hours to set.
- Whip the cold heavy cream with sugar and vanilla in a chilled bowl until fluffy.
- Spread the whipped cream over the cake, sprinkle with sanding sugar, and serve.
Notes
Ensure the butter is soft for better mixing.
Use a fork to poke even holes for the gelatin to soak in better.
Refrigerate longer for a firmer texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg