Ingredients
Equipment
Method
Bake the citrus cake
- Preheat oven to 350°F and grease a 9-inch round cake pan so the cake releases easily.
- Whisk together all-purpose flour, baking powder, and salt until evenly combined, with no dry pockets visible.
- Cream softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes, looking paler in color.
- Beat in large eggs one at a time, mixing until each egg is fully incorporated before adding the next.
- Alternate adding the flour mixture and sour cream to the butter-sugar base, beginning and ending with flour for a smooth batter.
- Stir in fresh lime juice, tequila, and lime zest until the batter is uniform and glossy with citrus flecks.
- Pour batter into the prepared pan and bake for 25-30 minutes at 350°F until a toothpick comes out clean.
- Allow the cake to cool completely, then rest it for 2 hours before frosting so the crumb stays tender.
Make and apply the margarita frosting
- Beat softened butter with powdered sugar, then add fresh lime juice and tequila, mixing until light and fluffy with a spreadable texture.
- Frost the cooled, rested cake with the margarita frosting, smoothing the top and letting some frosting naturally cling to the sides.
- Rim the plate with salt so the salt rim detail shows when the slice is plated.
- Garnish the cake with lime wheels and fresh mint before serving for a bright citrus finish.
Notes
For the cleanest frosting swirl, cool the cake completely and frost only after the 2-hour rest so the frosting doesn’t melt into the crumb. Store covered in the refrigerator up to 3 days; freezing is not recommended for best glaze-frosting texture. For a lighter option, use reduced-fat sour cream (same quantity) to slightly lower richness while keeping the cake moist.