Bright, tangy, and impossibly moist—this Zesty Lime Poke Cake is the kind of dessert that disappears fast at summer gatherings.
It’s easy to make ahead and even easier to love.
Thin, vibrantly lime-scented syrup soaks into a tender butter cake, then clouds of whipped cream finish it with a soft, cool crown.
Serve chilled and watch the smiles.
Why You’ll Love This Zesty Lime Poke Cake
– Bright, citrus-forward flavor that wakes up the palate.
– Ultra-moist texture thanks to the gelatin soak.
– Quick to assemble with pantry-friendly ingredients.
– Makes an impressive sheet cake for parties.
– Light whipped cream topping keeps it refreshing, not heavy.
– Easy to customize for seasonal fruit or dietary needs.
This cake balances a buttery, tender crumb with an almost pudding-like soak of lime gelatin that perfuses every bite. The whipped cream topping adds a cloud-like finish while green sanding sugar gives a playful, festive sparkle.
“Absolutely delicious! The lime soak made the whole cake sing—so easy and perfect for summer potlucks. Five stars!” — Riley M.
Key Ingredients for Zesty Lime Poke Cake
Lime gelatin: Lime gelatin is the flavor and moisture engine of this recipe. Use a high-quality lime-flavored gelatin (3 ounces) for bright, consistent flavor and the right syrupy viscosity; cheap mixes may be overly sweet or weak. If you substitute with fresh lime juice and sugar, you’ll lose the thick, glossy syrup that fills the poke holes and binds into the cake.
Unsalted butter, softened – 1 cup (2 sticks): Butter contributes flavor and tender crumb through fat and aeration when creamed with sugar. Buy European-style or high-fat butter if you want a richer taste; stick with unsalted to control salt levels. Substituting margarine or oil changes texture—oil yields a denser, moister crumb but lacks butter flavor.
Buttermilk, well shaken – 1 1/4 cups: Buttermilk reacts with baking soda to produce lift and keeps the cake tender and slightly tangy to complement the lime. Use full-fat buttermilk for the best rise and mouthfeel; powdered or low-fat versions can dry the cake or reduce the lift. If you don’t have buttermilk, make a quick substitute with 1 1/4 cups milk plus 1 1/4 tablespoons vinegar or lemon juice, but flavor will be slightly different.
All-purpose flour – 2 1/2 cups: AP flour provides structure while still producing a soft crumb when correctly mixed. For a lighter cake, sift the flour and measure gently; overworking adds gluten and makes it tougher. If substituting with cake flour, reduce the amount slightly (about 2 1/8 cups cake flour) and expect a finer, softer crumb.
Full Ingredient List for Zesty Lime Poke Cake
– 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
Step-by-Step Instructions for Zesty Lime Poke Cake
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F and butter a 9×13-inch baking pan, making sure to coat corners and edges. A well-buttered pan ensures easy release and prevents the gelatin soak from clinging to the sides only.
Pro Tip: The pan should feel evenly coated with butter and not have dry patches; the butter will melt and create a slight shimmer in the pan.
Step 2: Whisk the dry ingredients
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt until evenly combined. This aerates the flour and distributes the leavening agents for even rise.
Pro Tip: The mixture should look uniform with no streaks of leavening; it will have a slightly dusty, powdery texture.
Step 3: Combine the buttermilk and vanilla
Mix the well-shaken buttermilk and pure vanilla extract in a spouted measuring cup for easy pouring later. The buttermilk provides acidity and moisture that react with baking soda.
Pro Tip: The buttermilk should be smooth and slightly viscous; if separated, give it a vigorous stir until homogenous.
Step 4: Cream butter and sugar until fluffy
In a stand mixer or with a hand mixer, cream the softened unsalted butter and granulated sugar on medium speed for about 5 minutes, until light, pale, and fluffy. This step incorporates air for lift and a tender crumb.
Pro Tip: The creamed mixture should look pale yellow and held airy peaks when the beater lifts; it will smell sweet and buttery.
Step 5: Slowly incorporate the eggs
With the mixer on low, slowly add the lightly beaten eggs to the butter mixture, mixing until fully incorporated. Adding eggs slowly prevents curdling and maintains emulsion.
Pro Tip: The batter should remain smooth and glossy with no separated pools of liquid; if it looks curdled, stop and beat at medium speed until uniform.
Step 6: Alternate adding flour and buttermilk
Add the flour and buttermilk mixtures alternately to the butter-egg base, starting and ending with flour. Mix until just combined—overmixing develops gluten and will toughen the cake.
Pro Tip: The batter should be thick but pourable, with no large pockets of dry flour; small streaks are fine before the final few stirs.
Step 7: Spread batter into the pan and bake
Spread the batter evenly into the prepared 9×13 pan and bake at 350°F for about 30 minutes, or until a toothpick in the center comes out with a few moist crumbs. Let the cake cool on a rack for 30 minutes before poking.
Pro Tip: The top should be golden and spring back slightly when touched; the center will be set but not dry.
Step 8: Poke holes 1 inch apart
Using a fork, poke holes about 1 inch apart across the warm cake, covering the surface so the gelatin can penetrate evenly. Deeper holes help the lime syrup sink into the full depth of the cake.
Pro Tip: The holes should be visible and about the size of fork tines; the cake should still hold its shape as you work.
Step 9: Dissolve the lime gelatin and pour over cake
Dissolve the lime gelatin in 1 cup boiling water, stirring until fully dissolved. Add 1/2 cup cold water to temper the gel, then pour the warm mixture evenly over the pierced cake so it soaks into the holes.
Pro Tip: The gelatin should be clear and glossy with no graininess; as you pour, you’ll hear a soft sizzle and see the liquid pooling in the holes.
Step 10: Refrigerate to set
Refrigerate the cake for at least 2 hours to allow the gelatin to set and the flavors to meld. A longer chill (4–6 hours) deepens the flavor and texture.
Pro Tip: The cake surface should look slightly glossy and the gelatin should feel cool and set to the touch without being sticky.
Step 11: Whip the cold heavy cream
In a chilled bowl, whip the cold heavy cream with 1 tablespoon granulated sugar and a splash of vanilla until fluffy soft peaks form. Chilled cream whips faster and holds structure longer.
Pro Tip: The whipped cream should be billowy and hold soft peaks without graininess; it will smell clean and sweet.
Step 12: Spread cream and garnish
Spread the whipped cream evenly over the chilled, gelatin-soaked cake and sprinkle with green sanding sugar for a festive finish. Keep the cake refrigerated until serving.
Pro Tip: The final cake should have a smooth white cream layer dotted with sparkling green sugar; slices will reveal green streaks of gelatin throughout.
Expert Tips for Zesty Lime Poke Cake
– Temperature tip: Always use room-temperature butter and warm eggs for better emulsion; cold ingredients prevent proper creaming.
– Baking tip: Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
– Texture troubleshooting: If the cake is gummy, you likely underbaked it; add 3–5 minutes and check again.
– Moisture control: If slices are too wet after soaking, try reducing the boiling water to 3/4 cup next time so the gelatin is less runny.
– Equipment tip: A 9×13 metal pan conducts heat evenly; glass pans bake slower—reduce oven temp by 25°F if using glass.
– Whipping tip: Chill your bowl and beaters for firmer whipped cream that won’t weep.
– Common mistakes: Don’t overmix after adding flour—tough cakes come from excess gluten development.
– Presentation tip: Use a long offset spatula for an even cream layer and chill again briefly before slicing for cleaner cuts.
Storage & Freezing for Zesty Lime Poke Cake
Fridge storage: Store the finished cake in an airtight container or tightly covered with plastic wrap in the refrigerator for 3–4 days. Keep it chilled until serving to maintain the set gelatin and whipped cream texture.
Freezer storage: To freeze, slice into portions and wrap individual pieces tightly in plastic wrap, then place in a freezer-safe container; freeze for up to 1 month. Note: whipped cream may lose some loft after thawing; consider adding fresh whipped cream after thaw.
Thawing: Thaw frozen slices overnight in the refrigerator for gentle thawing. Avoid thawing at room temperature to keep whipped cream stable.
Reheating: This cake is best served cold; reheating is not recommended because it melts the gelatin and whipped topping. If you prefer slightly warmer, let a slice sit at room temperature for 15–20 minutes before serving.
Variations & Substitutions for Zesty Lime Poke Cake
Coconut-Lime Poke Cake: Fold 1/2 cup sweetened shredded coconut into the batter and sprinkle toasted coconut on the whipped cream. The result is tropical with added chew and toasty flavor.
Key Lime Condensed Milk Version: Use key lime gelatin or substitute a mixture of fresh key lime juice plus 1/2 cup sweetened condensed milk dissolved in warm water for a tangier, silkier soak. Expect a creamier, more tart bite reminiscent of key lime pie.
Berry-Lime Swirl: After pouring the lime gelatin, spoon small dollops of raspberry puree into the holes and swirl lightly. The bright berry acidity complements the lime and makes each slice visually striking.
Gluten-Free Lime Poke Cake: Substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Baking times may vary slightly; use a toothpick check to avoid under- or over-baking.
Frequently Asked Questions About Zesty Lime Poke Cake
Can I use sugar-free or diet lime gelatin?
Yes, you can use sugar-free lime gelatin, but be aware the texture and set may be a touch different; some sugar-free mixes use sugar alcohols that can yield a slightly different mouthfeel. Test one box first if serving to guests, and consider adding an extra 1–2 tablespoons of cold water if the mix sets very firmly.
Can I make this cake a day ahead?
Absolutely—this cake actually benefits from making ahead. Make the cake and add the gelatin the day before, then top with whipped cream just before serving for the freshest look. Storing overnight helps the flavors meld and the gelatin soak fully penetrate.
Why did my cake sink in the middle?
A sunken center can result from underbaking, overbeating eggs into the batter, or opening the oven door too early. Ensure the cake is fully baked (toothpick with a few moist crumbs) and avoid excessive mixing after adding flour.
Can I replace whipped cream with frosting?
Yes, you can use stabilized whipped cream or a light cream cheese frosting for more structure. Stabilized whipped cream made with gelatin or mascarpone holds up better in warmer conditions compared to plain whipped cream.
How can I make the lime flavor stronger without more gelatin?
Add finely grated lime zest (1–2 teaspoons) to the batter and a splash (1–2 tablespoons) of lime juice to the dissolved gelatin for a brighter, more natural lime profile without changing set firmness.
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Final Thoughts on Zesty Lime Poke Cake
This Zesty Lime Poke Cake is a simple, show-stopping dessert that’s bright, refreshing, and ideal for gatherings. Please leave a star rating in the recipe card below and pin this to Pinterest if you enjoyed it.
For a gluten-free riff try the recipe at Gluten Free Key Lime Poke Cake – Hodgson Mill, for more lime desserts browse 21 Zesty Lime Dessert Recipes – Capturing Joy with Kristen Duke, and for another classic take see Key Lime Poke Cake | When is Dinner.
Zesty Lime Poke Cake
Ingredients
Method
- Preheat your oven to 350°F and butter a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine buttermilk and vanilla in a measuring cup.
- Cream butter and sugar until fluffy.
- Slowly add eggs to the butter mixture.
- Alternate adding flour and buttermilk mixtures.
- Spread the batter into the prepared pan and bake for about 30 minutes.
- Let the cake cool for 30 minutes before poking holes.
- Poke holes in the cake and pour dissolved lime gelatin over the top.
- Refrigerate for at least 2 hours.
- Whip the cold heavy cream with sugar until soft peaks form.
- Spread whipped cream over the cake and sprinkle with green sanding sugar.