Description

This St. Patricks Day Lime Poke Cake features a zesty flavor profile with lime gelatin and a fluffy whipped cream topping. Perfect for celebrations and easy to make, this cake stands out with its vibrant color and refreshing taste.

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)

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Instructions

Preheat the 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.
In a spouted measuring cup, mix the buttermilk and vanilla.
Cream the softened butter and sugar at medium speed for about 5 minutes, until fluffy.
Gradually add the lightly beaten eggs into the butter mixture.
Alternate adding the flour mixture and the buttermilk mixture, starting and ending with the flour.
Spread the batter evenly into the prepared baking pan and bake for 30 minutes. Allow to cool for 30 minutes afterwards.
Using a fork, poke holes 1 inch apart throughout the cake.
Dissolve the lime gelatin in 1 cup of boiling water, then add 1/2 cup of cold water, and pour this over the cake evenly.
Refrigerate the cake for 2 hours to set.
Whip the heavy cream with the sugar and vanilla in a chilled bowl until fluffy.
Spread the whipped cream over the cake, garnish with green sanding sugar, and serve.

Notes

Ensure the butter is properly softened for easy mixing.
Adding the gelatin while the cake is still warm helps it to absorb better.
For a more intense lime flavor, consider adding the zest of one lime into the batter.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 25g
Sodium: 225mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg