Description
This St. Patricks Day Lime Poke Cake is refreshing and moist, featuring zesty lime flavor and topped with a fluffy cream. It’s easy to prepare and perfect for gatherings or just a delightful treat at home!
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 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 granulated sugar at medium speed for 5 minutes until fluffy.
- Gradually incorporate the lightly beaten eggs into the butter mixture.
- Alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour.
- Spread the batter into the prepared pan and bake for 30 minutes. Allow the cake to cool for 30 minutes.
- Use a fork to 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 over the cooled cake.
- Refrigerate for 2 hours to set.
- In a chilled bowl, whip the heavy cream with sugar and vanilla until fluffy.
- Spread the whipped cream over the cake, garnish with green sanding sugar, and serve.
Notes
Allow the cake to cool completely before poking holes to ensure the gelatin absorbs well.
For an extra lime twist, consider adding lime zest to the whipped cream topping.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg