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Zesty Lime Poke Cake

This bright and tangy Zesty Lime Poke Cake is ultra-moist and perfect for summer gatherings, featuring a tender butter cake soaked in lime syrup and topped with fluffy whipped cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup Unsalted butter, softened Use high-fat butter for richer taste.
  • 2 1/2 cups All-purpose flour Sift flour for a lighter cake.
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/4 cups Buttermilk, well shaken Use full-fat buttermilk for best results.
  • 2 teaspoons Pure vanilla extract
  • 2 cups Granulated sugar
  • 3 large Large eggs, lightly beaten
  • 3 ounces Lime gelatin High-quality for best flavor.
For the topping
  • 2 cups Heavy cream, cold Chilled cream whips faster.
  • 1 tablespoon Granulated sugar (for cream)
  • to taste Green sanding sugar For sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F and butter a 9×13-inch baking pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Combine buttermilk and vanilla in a measuring cup.
  4. Cream butter and sugar until fluffy.
  5. Slowly add eggs to the butter mixture.
  6. Alternate adding flour and buttermilk mixtures.
Baking
  1. Spread the batter into the prepared pan and bake for about 30 minutes.
  2. Let the cake cool for 30 minutes before poking holes.
Soaking
  1. Poke holes in the cake and pour dissolved lime gelatin over the top.
  2. Refrigerate for at least 2 hours.
Topping
  1. Whip the cold heavy cream with sugar until soft peaks form.
  2. Spread whipped cream over the cake and sprinkle with green sanding sugar.

Notes

Store in an airtight container in the fridge for 3-4 days. Can be frozen for up to 1 month.