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

ST. PATRICK'S DAY LIME POKE CAKE

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.

LEMON PUDDING CAKE

Steps:

• Heat oven to 350*. Spray 13x9 inch pan with cooking spray (do not use dark or nonstick pan.).
• In a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
• In medium bowl, beat pudding mix and milk with wire whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
• Bake 50 to 60 minutes or until top springs back when lightly touched in center and edges begin to pull away from sides of pan (center will be set but slightly jiggly.) Cool 20 minutes. Top of cake will have irregular surface and appear sunken in center.
• Spoon warm pudding cake, top side down, into bowls; top with whipped creal. Store covered in refrigerator.

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

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.