Margarita Cake

Here in Texas, it’s common to enjoy a margarita at the start of dinner. This sheet cake allows us to enjoy a margarita at the end of dinner as well.

Cake:

Cooking spray

2 tablespoons all-purpose flour

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups granulated sugar

1 cup unsalted butter, softened

6 large eggs

2 cups buttermilk

2 tablespoons finely grated lime rind

2 tablespoons fresh lime juice

2 teaspoons anejo tequila

Icing:

6 cups powdered sugar

1/2 cup unsalted butter, softened

2 tablespoons lime zest

1/2 cup fresh lime juice

2 teaspoons anejo tequila

Additional lime zest for garnish

Preheat oven to 350°. To prepare cake, coat a 12 X 16 inch sheet cake pan with cooking spray; line the bottom with wax paper. Coat wax paper with cooking spray. Dust pan with 2 tablespoons flour. Combine 4 cups flour, baking powder, baking soda, and salt, stirring with a whisk. Place granulated sugar and 1 cup butter in a large bowl; beat with a mixer at medium speed until well blended, about 5 minutes.

Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lime rind, lime juice and tequila. Pour batter into prepared pan; sharply tap pan once on counter to remove air bubbles. Bake for 35-40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on wire rack; remove wax paper from cake. To prepare icing, combine powdered sugar and the remaining ingredients in a large bowl; stir with a whisk until smooth. Carefully turn so cake is top-side down onto a serving platter; spread icing on top of cake. Garnish with lime zest, if desired. Serves 18.