This Margarita Cake captures the refreshing citrus flavors of a margarita in a moist, tender cake. Infused with lime, tequila, and orange liqueur, it’s perfect for anyone who loves a good cocktail with a twist. The light lime glaze adds an extra layer of flavor, and the salted rim gives it the finishing touch.
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1/2 cup sour cream (for moistness)
1/4 cup tequila (gold or silver)
1/4 cup orange liqueur (such as Triple Sec or Cointreau)
1/4 cup fresh lime juice (about 2-3 limes)
Zest of 2 limes
1 teaspoon vanilla extract
For the Lime Glaze:
1 cup powdered sugar
2 tablespoons fresh lime juice
1-2 tablespoons tequila (optional, to taste)
1 tablespoon orange liqueur (optional)
For Garnish:
Coarse sea salt (for the rim)
Lime wedges (for serving)
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan or two 9-inch round cake pans.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream, tequila, orange liqueur, lime juice, lime zest, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
3. Bake the Cake:
Pour the batter into the prepared Bundt pan or cake pans, spreading it evenly.
Bake for 40-50 minutes (for Bundt) or 30-35 minutes (for round cake pans), or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely.
