Best Baked Lemon Lime Cake Pudding Use Lime For St Pats Day Recipes

ST. PATRICK'S DAY LIME POKE CAKE

St. Patrick's Day Lime Poke Cake image

We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just lightly chilled, so let it warm up a bit while you whip the cream for the topping.

Provided by Food Network Kitchen

Categories dessert

Time 3h10m

Yield 15 slices

Number Of Ingredients 14

Ingredients

1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups granulated sugar
3 large eggs, lightly beaten
One 3-ounce box lime gelatin
2 cups heavy cream, cold
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
Green sanding sugar, for sprinkling

Steps:

Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.

BAKED LEMON / LIME CAKE PUDDING - USE LIME FOR ST. PAT'S DAY

Baked Lemon / Lime Cake Pudding - Use Lime for St. Pat's day image

Make and share this Baked Lemon / Lime Cake Pudding - Use Lime for St. Pat's day recipe from Food.com.

Provided by Derf2440

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons all-purpose flour
1 1/2 cups sugar (or use 1 cup of sugar and 1/2 cup green sugar crystals, the type you would use to sprinkle on cookie)
1/4 teaspoon salt
1 tablespoon grated lemons, zest of or 1 tablespoon grated lime zest
6 tablespoons lemon juice or 6 tablespoons lime juice
3 large eggs, separated
1 1/2 cups 2% low-fat milk

Steps:

In a large bowl, combine flour, sugar and salt.
In a medium bowl, whisk together lemon/lime zest and juice, egg yolks and milk, whisk into flour mixture.
In a separate bowl, beat egg whites until stiff, glossy peaks form, fold into lemon/lime mixture.
Pour batter into greased 8 inch square baking dish.
Place in larger pan and add hot water to come halfway up sides of baking dish.
Bake at 350 degrees for 45 to 50 minutes or until set and lightly browned.