Ingredients for Lime Cake
- Sugar
- 2 cups (250g) all-purpose flour
- Salt
- 2 teaspoons baking powder
- Baking Soda
- Eggs
- Crisco Cooking Oil
- Orange Juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Powdered Sugar
- Lime Juice
- Lemon Juice
- Egg
- Green Food Coloring
- Cool Whip
- Lime Jell O Gelatin
- Pineapple Juice
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How to Make Lime Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, whisk together 1 ½ cups (300g) granulated sugar, 5 large eggs, ½ cup (113g) Crisco oil, 2 teaspoons baking powder, 1 (3 oz) package lime Jell-O, 1 teaspoon baking soda, 2 cups (250g) all-purpose flour, 1 teaspoon vanilla extract, and 1 teaspoon lemon extract.
- Gradually add ¾ cup (177ml) orange juice while mixing on low speed. Beat with an electric mixer until well blended.
- Pour batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, prick it all over with a fork. In a small bowl, whisk together ⅓ cup (40g) powdered sugar and ⅓ cup (75ml) lime juice. Pour this mixture evenly over the warm cake.
- Refrigerate the cake for at least 30 minutes to allow it to cool and absorb the lime juice.
- While the cake chills, prepare the topping: In a saucepan, combine ½ cup (100g) granulated sugar, 2 tablespoons (15g) all-purpose flour, ⅓ cup (75ml) lemon juice, ⅓ cup (75ml) pineapple juice, 1 large egg, and a few drops of green food coloring.
- Cook over low heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and let cool completely.
- Once cooled, gently fold in 8 ounces (227g) of whipped topping (like Cool Whip).
- Spread the topping evenly over the chilled lime cake. Refrigerate for at least an hour before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
237g
Fat
48g
Carbs
27g
