Lime Cake

Lime Cake

1 cup of unsalted butter, softened, plus more for greasing pan

2 ½ cup of all-purpose flour

½ teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

1 ¼ cups of buttermilk, well shaken

2 teaspoons of pure vanilla extract

2 cups of granulated sugar

3 large eggs, lightly beaten

One, 3-ounce box of lime gelatin

Topping:

2 cups of heavy cream, cold

1 Tablespoon of granulated sugar

2 teaspoons of pure vanilla extract

Green sanding sugar, for sprinkling

Directions: Position an oven rack in the lower third of the oven and preheat to 350 degrees. Butter the bottom and side of a 9x13 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 (if one is available), set aside.

Beat the granulated sugar and butter in a stand mixer (or a large bowl if you are using a hand mixer) at medium speed until very light in color and fluffy, about five minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium speed, 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 ½ of the buttermilk mixture, then ½ of the remaining flour mixture, the remaining buttermilk mixture, then finally the remaining flour mixture. Scrape the sides and beat until well mixed. Next, spread the batter into a prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about thirty minutes, rotating the pan halfway through. Let cool for thirty 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 one cup of water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about three minutes. Stir in ½ cup of cold water. Pour the mixture evenly over the cooled cake. Refrigerate for two hours. Put a large bowl (for the whipping cream in the refrigerator).

Remove 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 colored sprinkles on top. Slice and serve.