Zesty lime poke cake is a delightful treat that brings a burst of flavor to any gathering, especially during festive seasons like St. Patrick’s Day. This cake, with its tender crumb and refreshing lime-infused goodness, is perfect for celebrating the arrival of warmer weather. The poke cake technique allows the tangy lime gelatin to seep deep into the soft cake, creating a moist, luscious texture that melts in your mouth. Each bite is not only a treat for the taste buds but also a feast for the eyes with its vibrant green hue, making it an appealing dessert for your table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make St. Patricks Day Lime Poke Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
St. Patricks Day Lime Poke Cake

The first time I made this lime poke cake, I was blown away by how easy it was to prepare. With just a handful of ingredients and simple steps, I felt like a baking pro—and the aroma wafting through my kitchen was simply irresistible. Welcoming friends over for a casual get-together became a perfect opportunity to showcase this zesty dessert. I can’t wait for you to try this St. Patricks Day Lime Poke Cake; it’s a guaranteed crowd-pleaser that everyone will love, from children to adults.

Why You’ll Love This Recipe

Simple & Quick: Prep and bake in just about 50 minutes, plus a couple of hours chill time.
Irresistible Flavor: The combination of zesty lime and sweet whipped cream is simply divine.
Eye-Catching Appeal: Its bright green finish with a sparkly sprinkle makes it visually stunning.
Flexible Serving: Perfect for parties, barbecues, or an afternoon treat with coffee.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple swaps.

Ingredients You’ll Need

1 cup unsalted butter, softened: For a rich flavor and tender cake crumb, make sure to use high-quality butter at room temperature.
2 ½ cups all-purpose flour: This is the base for your cake’s structure; for a gluten-free option, consider using a gluten-free flour blend.
½ teaspoon baking powder: This lightens the cake, creating a fluffy texture.
½ teaspoon baking soda: Provides additional lift and balances out the acidity of buttermilk.
½ teaspoon fine salt: Enhances the flavors of the other ingredients.
1 ¼ cups buttermilk, well shaken: Adds moisture and a subtle tang; if not available, mix regular milk with a tablespoon of vinegar or lemon juice as an alternative.
2 teaspoons pure vanilla extract: This adds a lovely depth of flavor.
2 cups granulated sugar: Sweetens the cake beautifully; consider using coconut sugar for a lower glycemic option.
3 large eggs, lightly beaten: They provide structure and moisture—ensure they are at room temperature for best mixing.
3 ounces lime gelatin: This is the essence of your poke cake, providing that signature zesty flavor.
2 cups heavy cream, cold: Creates a lush whipped topping; for a lighter version, you can substitute with whipped coconut cream.
1 tablespoon granulated sugar (for cream): Sweetens the whipped cream to complement the lime.
Green sanding sugar: For a fun garnish—feel free to skip this if you prefer a more understated look.

How to Make St. Patricks Day Lime Poke Cake

Preheat oven: Begin by preheating your oven to 350°F (175°C). This step is crucial for ensuring even baking.

Prepare the pan: Butter a 9×13-inch baking pan thoroughly to prevent sticking and ensure easy removal later.

Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups of all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine salt. This helps to distribute the leavening agents evenly throughout the flour.

Combine wet ingredients: In a spouted measuring cup, mix 1 ¼ cups of buttermilk and 2 teaspoons of pure vanilla extract. The buttermilk not only adds moisture but also enhances the flavor.

Cream butter and sugar: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar. Use medium speed until the mixture becomes fluffy and light—this should take about 5 minutes.

Incorporate eggs: Gradually mix in the 3 lightly beaten eggs into the butter mixture. Blend until fully incorporated, ensuring a smooth consistency.

Add dry and wet ingredients: Starting with the flour mixture, alternately add in the dry ingredients and the buttermilk mixture into the cream mixture. Begin and end with the flour, mixing just until combined. This helps maintain the cake’s light texture.

Bake the cake: Pour the batter into the prepared 9×13-inch pan, smoothing it with a spatula. Bake in preheated oven for about 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 30 minutes.

Poke the cake: Once cooled, use a fork to poke holes at approximately 1-inch intervals across the surface of the cake—be gentle to avoid tearing it.

Prepare the gelatin: In a separate bowl, dissolve 3 ounces of lime gelatin in 1 cup of boiling water. Once dissolved, add ½ cup of cold water, mixing well until combined.

Infuse the cake: Carefully pour the gelatin mixture over the poke holes in the cake, ensuring it seeps in evenly. Refrigerate the cake for 2 hours to allow it to set.

Whip the cream: While the cake chills, prepare the whipped topping by beating 2 cups of cold heavy cream with 1 tablespoon of granulated sugar and a dash of vanilla extract until soft peaks form.

Top and garnish: After the cake has chilled, spread the whipped cream over the top of the cake generously. Finish with a sprinkle of green sanding sugar for a festive touch that will surely stand out.

Storing & Reheating

Store your lime poke cake covered in the refrigerator for up to 4 days. For optimal freshness, use an airtight container. If you want to save it for later, you can freeze slices for up to 3 months. To reheat, simply set the thawed cake at room temperature, and if desired, you can give it a quick 10-second blast in the microwave to warm it slightly. Just be mindful that the whipped cream may lose some texture when frozen, so it’s best to apply that fresh before serving.

Chef’s Helpful Tips

To avoid a dry cake, make sure not to overmix the batter; mixing just until combined ensures a tender crumb.
Room temperature eggs blend more easily into the butter mixture, helping to create that fluffy texture.
When making whipped cream, ensure your bowl and beaters are cold; this speeds up the whipping process.
If you want extra lime flavor, consider adding a tablespoon of freshly grated lime zest to the cake batter.
Making this cake a day ahead allows the flavors to meld beautifully, enhancing its zesty punch.
For a fun twist, add fresh berries on top before serving for an added burst of flavor and color.

The zesty lime poke cake is sure to impress with its vibrant flavor and stunning appearance. Whether you’re hosting a festive occasion or simply treating your loved ones to something special, this cake is a delightful choice that’s both refreshing and indulgent. Feel free to get creative with garnishes or variations. I can’t wait for you to share this delicious dessert with family and friends; they’ll be asking for seconds!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can prepare the cake a day in advance and keep it refrigerated. In fact, letting it sit overnight allows the flavors to develop even further, making it a fantastic make-ahead option.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute by combining 1¼ cups of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using, and you’ll get the perfect acidity for your cake.

Is there a way to make this cake gluten-free?

Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Just make sure to check that your baking powder and other ingredients are gluten-free as well.

Can I use a different flavor of gelatin for variety?

Of course! While lime gives this cake its signature taste, you can experiment with other fruit gelatin flavors like lemon or raspberry for a different twist. Each flavor will lend its own unique flair to the cake!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

St. Patricks Day Lime Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 20 minutes
Cook Time: 200 minutes
Total Time: 3 hours 40 minutes
Yield: 12 servings
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

This St. Patricks Day Lime Poke Cake features a zesty lime flavor combined with a moist cake texture. Easy to make, this cake is perfect for any celebration, bringing a burst of exciting flavors that will impress your guests.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your 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.
In a spouted measuring cup, combine buttermilk and vanilla extract.
In a mixing bowl, cream the softened butter and granulated sugar at medium speed for about 5 minutes until fluffy.
Gradually add the beaten eggs into the butter mixture, blending well.
Alternately add the flour mixture and buttermilk mixture to the butter mixture, starting and ending with the flour.
Spread the batter into the prepared baking pan and bake for 30 minutes. Allow it to cool for 30 minutes afterwards.
Using a fork, poke holes 1 inch apart throughout the surface of the cooled cake.
Dissolve the lime gelatin in 1 cup of boiling water, then stir in 1/2 cup of cold water, and pour over the cake.
Refrigerate the cake 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 chilled cake and garnish with green sanding sugar before serving.

Notes

Make sure to chill your bowl before whipping the cream for best results.
For added flavor, consider adding lime zest to the whipped cream.
This cake can be made a day ahead and stored in the refrigerator.