St Patrick’s Day is a day of celebration in honor of St Patrick, the foremost patron of saints in Ireland. Around the world, many also celebrate the day in honor of the Irish heritage and culture. While tradition might call for wearing green and feasting on Corned Beef and Cabbage, this festive dessert recipe might become your family’s newest St Patrick’s Day tradition: Leprechaun Day Lime Cake.
More about St Patrick’s Day? Read here.
A vegetarian version can be made by substituting a vegetarian gelatin (see notes below)
1C (2 sticks) unsalted butter, soften, + for greasing pan
2 1/2 C all purpose flour
1/2 tsp baking powder|
1/2 tsp baking soda
1/2 tsp salt
11/4 C buttermilk, shake well
2 tsp pure vanilla extract
2 C granulated sugar
3 large eggs, lightly beaten
One 3- oz box of lime gelatin ** (see substitute below for vegetarian version)
2 C heavy cream, cold
1 Tbsp granulated sugar
2 tsp pure vanilla extract
Green sanding sugar,(or green sprinkles) for decoration on top of the cake
-Set oven rack in the lower third of the oven.
-Preheat to 350 degrees.
-Butter the bottom and sides of your baking pan
-Whisk; flour, baking powder, baking soda,and salt in a medium bowl.
-Set bowl aside.
-Beat granulated sugar and soft butter at medium speed until very light in color and also fluffy.
-Scrape down the sides of the bowl as needed.
-With the mixer still on medium slowly add eggs and continue to beat into mixture until fully integrated
-Reduce the speed of the mixer to it’s lowest setting.
-Now while the mixer continues to run, add 1/3 of the flour mixture.
-Now add 1/2 of the buttermilk mixture.
-After adding the buttermilk mixture, add 1/2 of the remaining flour mixture.
-Next alternate by adding the rest of the buttermilk mixture and lastly the rest of the flour mixture.
-Scrape the sides and beat until well mixed.
Spread the batter evenly into your baking pan.
-Bake until golden brown and a toothpick comes out clean from the center of the cake.
-When baking turn the cake halfway at the 15 minute point.
-Allow to cool for 30 minutes with cake still in pan.
-Using a larger fork, poke holes an inch apart in the top and all the way through the cake.
-Lime green jello- following the directions on the box reducing the cold water to 1/2 C.
-Pour the jello evenly over the cooled cake
-Place in your refrigerator for 2 hrs.
-Place a large bowl in your refrigerator to cool.
-Whip the cream with the sugar and vanilla in the cooled bowl until fluffy.
-Spread the prepared whipping cream over the cake and sprinkle your sanding sugar (or green sprinkles) .
-Slice and serve.
>>To make VEGETARIAN, substitute the gelatin with agar, fruit pectin or carrageenan. See directions here.
>>Healthier choices for flour include whole wheat, white wheat, or coconut flour
>>Healthier choices for sugar include date sugar or coconut sugar.
Christmas Country Mom
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A lime cake sounds very tempting. And this one very pretty to look at. Thank you for tossing your hat into the ring at the Party Under The Big Top! I hope to see you again next week!
Sounds & looks delicious. Thanks for sharing 🙂
You are welcome, Sarah! Thank you for visiting!