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|Lemon-Lime Luscious Cake|
A different kind of poke cake! This one is flavored with refreshing lemon and lime and doesn’t use instant pudding!
I have to admit that I don’t much care for the idea of the standard “poke cakes” that are making the rounds now. Mostly they appear to be too “wet” for my taste and might go bad very soon because of all the moisture.
I wondered if I could do the same with gelatin in place of the instant pudding, so I looked and found that you certainly can–according to Kraft.
|Refreshing and light dessert|
One of my favorite flavors is lime so I decided to use lime gelatin in this, but any flavor would probably do, just as long as you will like the taste of that flavor with the lemon-flavored frosting. The frosting is VERY lemony and delicious, so bear that in mind when choosing your flavor of gelatin!
Since I didn’t want to frost this with whipped topping as most poke cakes are, I made a buttercream. However, I didn’t want to use that much unsalted butter–simply because I don’t have much in reserve, not for economy. So I experimented with using cream cheese along with 1/2 the butter. I had half a package of cream cheese handy from using it on top of my cinnamon raisin bread. Sometimes I end up throwing out portions like that because the bread is long gone, but the cream cheese remained.
I have to say, the frosting turned out to be the bomb!!! Sure it’s sweet, but it’s pretty tangy from the fresh lemon!
|Delicious citrus frosting|
I used white cake mix here just for the stark effect with the jello, but a yellow cake would do you just fine here and a lemon cake mix would be even better!
Lemon-Lime Luscious Cake
- 1 15 oz white cake mix approx 15-18 oz white cake mix
- 3 egg whites
- 2/3 cup undiluted evaporated milk
- 1/3 cup water
- 1/4 cup oil
- 1 3 oz lime flavored gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
- 1/2 cup 1 stick very soft unsalted butter
- 4 oz cream cheese softened
- 3 cups sifted confectioners sugar
- zest of 1 small lemon
- juice of 1 small lemon
- Preheat oven to 350 degrees F. Spray or grease a 13x9-inch oblong baking pan.
- Combine cake mix, egg whites, evaporated milk, water and oil in a large bowl. Beat for 2 minutes at medium speed.
- Turn batter into pan and bake as for 13x9 instructions on the box. (varies, I used Duncan Hines and it was 25-30 minutes, but check the box for the brand you are using).
- Remove cake from oven and cool for 30 minutes. Using a large-tyned fork (I used a meat serving fork), prick holes in the cake about 1/2-inch apart.
- Mix the gelatin in a small bowl with the boiling water, mixing until sugar and gelatin is dissolved. Add the 1/2 cup cold water and stir well. Pour gelatin over top of cake. Refrigerate for at least 4 hours, preferably overnight.
- For frosting, beat the softened butter and the softened cream cheese until very well combined. Beat in the lemon zest.
- Add the confectioners sugar, 1 cup at a time, beating until a thick paste texture is reached. Thin down to a spreadable consistency with the reserved lemon juice (I used about 2 tbs of lemon juice).
- Frost chilled cake with the icing and garnish with lemon and lime slices if desired.
- Makes 12 servings. Store leftover cake in the refrigerator.
|Lemon-Lime Luscious Cake|
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