Description

This St. Patricks Day Lime Poke Cake combines zesty lime flavor with a moist cake. Simple to prepare, it features buttery goodness, refreshing lime gelatin, and a fluffy cream topping. Perfect for festive celebrations or any occasion!

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.
Combine buttermilk and vanilla in a spouted measuring cup.
Cream the softened butter and sugar on medium speed for 5 minutes until fluffy.
Gradually add the eggs to the butter mixture until fully incorporated.
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
Spread the batter in the prepared pan and bake for 30 minutes. Allow cooling for 30 minutes after baking.
Use a fork to poke holes 1 inch apart throughout the cake.
Dissolve the gelatin in 1 cup of boiling water, mix in 1/2 cup of cold water, and pour over the cake.
Refrigerate the cake for 2 hours.
In a chilled bowl, whip heavy cream with sugar and vanilla until fluffy.
Spread the whipped cream over the cake, sprinkle with sanding sugar, and serve.

Notes

Ensure the cake is completely cooled before poking holes for the gelatin mixture.
For a thicker topping, add more heavy cream when whipping.
Can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 230mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg