Margarita Cake with Tequila Infused Whipped Cream

Margarita Cake with Tequila Infused Whipped Cream
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  1. Cake
  2. 2 cups Imperial Sugar Extra Fine Granulated Sugar
  3. 1/2 cup butter, at room temperature
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 3 eggs
  7. 2 tablespoons lime zest
  8. 1 tablespoon fresh lime juice
  9. 2 cups all-purpose flour*
  10. 1 cup sour cream
  11. Tequila-Lime Glaze
  12. 3 tablespoons fresh lime juice
  13. 2 tablespoons tequila
  14. 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  15. Tequila Infused Whipped Cream
  16. 1 cup heavy cream
  17. 1/4 cup Imperial Sugar Confectioners Powdered Sugar
  18. 3 teaspoons fresh lime juice
  19. 1 heaping tablespoon tequila
  20. Cake Garnish
  21. Fresh lime zest
  22. Salt
  23. Fresh lime slices
For Cake
  1. Preheat oven to 350 degrees F.
  2. Cream sugar and butter until light and fluffy on medium speed, about 4 minutes. Add baking soda and salt mix additional 30 seconds. Add eggs one at a time, beating well and scraping down between each addition. Reduce mixer speed to low and mix in lime zest and lime juice. Add flour and sour cream alternately, mixing well after each addition.
  3. Place batter in a generously greased 9x13 pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
For Glaze
  1. While cake bakes prepare glaze.
  2. In a small saucepan combine lime juice, tequila and sugar over medium heat whisking until all sugar dissolves.
  3. Remove cake from oven and while still warm poke holes with a toothpick and slowly drizzle glaze over entire cake. Allow to cool.
For Tequila Whipped Cream
  1. Put all ingredients in a stand mixer; beat on high until soft peaks forms, about 4 minutes. Evenly spread over entire cooled cake.
  1. Garnish with lime zest, lime slices and sprinkle with salt.