Description
Make your celebrations special with this St. Patricks Day Lime Poke Cake. Featuring a zesty lime flavor, fluffy whipped cream topping, and simple ingredients, it’s a delightful and easy dessert for any occasion.
Ingredients
- unsalted butter, softened – 1 cup (2 sticks)
- all-purpose flour – 2 1/2 cups
- baking powder – 1/2 teaspoon
- baking soda – 1/2 teaspoon
- fine salt – 1/2 teaspoon
- buttermilk, well shaken – 1 1/4 cups
- pure vanilla extract – 2 teaspoons
- granulated sugar – 2 cups
- large eggs, lightly beaten – 3
- lime gelatin – 3 ounces
- heavy cream, cold – 2 cups
- granulated sugar (for cream) – 1 tablespoon
- 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 the flour, baking powder, baking soda, and salt.
- Combine the buttermilk and vanilla extract in a measuring cup.
- Cream the softened butter and granulated sugar at medium speed for 5 minutes until fluffy.
- Gradually add the beaten eggs to the butter mixture.
- Mix in the flour and buttermilk alternately, starting and finishing with the flour.
- Pour the batter into the prepared pan and bake for 30 minutes. Allow cooling for 30 minutes afterward.
- Using a fork, poke holes 1 inch apart across the cake.
- Dissolve the gelatin in 1 cup of boiling water, add 1/2 cup of cold water, and pour it over the cake.
- Refrigerate the cake for 2 hours.
- In a chilled bowl, whip the heavy cream with sugar and vanilla until fluffy.
- Spread the whipped cream over the cake, sprinkle with sanding sugar, and serve.
Notes
Ensure the butter is softened for easier creaming with sugar.
Refrigerating the cake allows the gelatin to set properly for best texture.
Feel free to adjust the amount of sanding sugar for garnish based on preference.
Nutrition
- Serving Size: 1 slice
- Calories: 378
- Sugar: 24g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg