Zesty Lime Poke Cake
A refreshing and zesty lime poke cake that combines a rich, buttery from-scratch sponge with the bright, citrusy tang of lime gelatin, topped with freshly whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 servings
- Cuisine: American
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 oven to 350°F and butter a 9×13-inch baking pan.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Mix buttermilk and vanilla in a spouted measuring cup.
Cream butter and sugar at medium speed for 5 minutes until fluffy.
Slowly incorporate eggs into the butter mixture.
Alternately add flour and buttermilk mixtures, starting and ending with flour.
Spread batter into pan and bake for 30 minutes. Cool for 30 minutes.
Poke holes 1 inch apart throughout the cake with a fork.
Dissolve gelatin in 1 cup boiling water, add 1/2 cup cold water, and pour over cake.
Refrigerate for 2 hours.
Whip heavy cream with sugar and vanilla in a chilled bowl until fluffy.
Spread over cake, garnish with sanding sugar, and serve.
Notes
• Ensure the butter and eggs are at room temperature for a smooth emulsion.
• Use a large fork or the end of a wooden spoon for varying hole sizes.
• Chill the mixing bowl and whisk attachment before making the whipped cream for best results.
Find it online: https://sweetcraftrecipes.com/st-patricks-day-lime-poke-cake/