Lime Margarita Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">Zest of 3 limes</li><li class="ingredients-single-item">60ml fresh lime juice</li><li class="ingredients-single-item">60ml tequila (blanco preferred)</li><li class="ingredients-single-item">30ml orange liqueur (such as Cointreau or Triple Sec)</li><li class="ingredients-single-item">180ml buttermilk</li><li class="ingredients-single-item">Few drops green food coloring (optional)</li><li class="ingredients-single-item">For the tequila syrup:</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60ml tequila</li><li class="ingredients-single-item">30ml lime juice</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">600g icing sugar, sifted</li><li class="ingredients-single-item">Zest of 2 limes</li><li class="ingredients-single-item">30ml fresh lime juice</li><li class="ingredients-single-item">15ml tequila</li><li class="ingredients-single-item">15ml orange liqueur</li><li class="ingredients-single-item">For the rim:</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Zest of 1 lime</li><li class="ingredients-single-item">10g flaky sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Two 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease and line two 20cm round cake tins with parchment paper. The parchment prevents the cake from sticking and makes removal effortless after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. Proper mixing of dry ingredients ensures even distribution of leavening agents, which will help your cake rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer (or using a hand mixer), cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming incorporates air bubbles that expand during baking, creating a lighter, tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Wait until each egg is fully incorporated before adding the next - this prevents the mixture from curdling and ensures an even texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix in the lime zest, lime juice, tequila, and orange liqueur. If using, add a few drops of green food coloring to give a subtle margarita hue. The alcohol will partially bake off, leaving behind wonderful flavors that complement the lime.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture (three additions of flour, two of buttermilk). Mix on low speed just until incorporated. Overmixing at this stage develops gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly between the prepared tins, smoothing the tops with an offset spatula. Drop each tin gently on the counter a few times to release large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The cakes should spring back when lightly touched and begin to pull away from the sides of the tins.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cakes bake, prepare the tequila syrup. In a small saucepan, combine water and sugar. Bring to a boil, stirring until the sugar dissolves completely. Remove from heat and stir in tequila and lime juice. This syrup will moisten the cake and intensify the margarita flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cakes are done, allow them to cool in the tins for 10 minutes, then turn out onto wire racks. While still warm (not hot), use a pastry brush to soak each layer with the tequila syrup. The warm cake will absorb the syrup more effectively, distributing flavor throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the frosting, beat the butter until light and creamy, about 3 minutes. Gradually add the icing sugar, mixing on low speed initially to avoid a sugar cloud. Once incorporated, increase speed to medium-high and beat for 2 minutes until fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Add the lime zest, lime juice, tequila, and orange liqueur to the frosting, beating until smooth and creamy. If the frosting seems too soft, refrigerate for 15 minutes before using; if too stiff, add a teaspoon of milk.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the decorative rim, mix the sugar, lime zest, and sea salt together on a small plate. This captures the essence of a margarita glass's salted rim - a perfect balance of sweet, salty, and tangy.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once the cakes are completely cool, place one layer on a serving plate. Spread about a third of the frosting on top, then place the second layer on top. Cover the top and sides with the remaining frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Gently press the sugar-salt-lime zest mixture around the bottom edge of the cake, creating a "rim" similar to a margarita glass. For extra authenticity, you can place thin slices of lime on top as decoration.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set. Let it sit at room temperature for about 15-20 minutes before serving for the best flavor and texture. This cake will keep in the refrigerator for up to 3 days.</li></ol>