Margarita Lime Cake


Ingredients that you will need:

  • 1 cup (200 grams) granulated sugar
  • Zest from 2 limes
  • 1/4 cup (57 grams) butter, room temperature
  • 2 large eggs
  • 1/4 cup (59 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (175 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (60 ml) milk
  • 1/3 cup (80 ml) freshly squeezed lime juice (about 3 limes)
  • 1/2 cup (60 ml) tequila, divided
  • 1/4 cup (60 ml) orange liquor, divided (I used Triple Sec)


Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 10-inch springform pan and set aside (I strongly suggest using a spring-form pan because the cake will be too moist to remove from a standard cake pan).In a large mixing bowl, mix together the sugar and lime zest for several minutes, or until very fragrant. Beat in the butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the milk, lime juice, 1/4 cup tequila, and 2 tablespoons orange liquor, mixing until batter is uniform and smooth.Transfer batter to prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and using a skewer or fork, stab several dozen holes into the top of the cake. Stir together the remaining 1/4 cup tequila and 2 tablespoons orange liquor and slowly pour it evenly over the top of the cake, allowing it to absorb as you go. Cool the cake to room temperature in the baking pan; the cake will continue to absorb the alcohol.

This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page.


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