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MARGARITA CAKE
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CAKE:
1¾ cups granulated sugar
½ cup (1 stick) butter, softened
½ tsp baking soda
¼ tsp salt
3 large eggs
1 Tbs grated lemon peel
1 Tbs fresh lemon juice
2½ cups flour
1 cup lemon or plain yogurt

LIME GLAZE AND ASSEMBLY:
½ cup superfine sugar
2 Tbs fresh lime juice (preferably Mexican limes)
1 Tbs water
1 Tbs tequila

1. Preheat oven to 350°F. Grease and flour a 9×13-inch cake pan.

2. Prepare cake: Combine sugar, butter, baking soda and salt in a mixing bowl and beat until blended. add the eggs 1 at a time, beating well and scraping the bowl after each addition. Mix in the lemon zest and lemon juice. Add the flour and yogurt alternately, beating well after each addition.

3. Spoon the batter into prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes.

4. Prepare glaze: Combine sugar, lime juice and water in a saucepan and mix well. Cook until the sugar dissolves, stirring frequently. Stir in the tequila.

5. Assembly: Invert the warm cake onto a serving platter and brush with the glaze until it is absorbed. Let stand until cool. Slice and garnish each serving with a twisted lime slice and a dollop of whipped cream.

Servings: 16
Recipe Source: California Sol Food: Casual Cooking from the Junior League of San Diego

Cooking Tips:
*If you’re having trouble inverting the cake onto a serving platter, or if you’re afraid that it might fall apart, it’s ok to just spoon the glaze over the top of the cake while it’s in the pan. Then cut neat slices and transfer to a serving platter.

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“I served this at our Cinco de Mayo dinner party, and everyone asked for the recipe. It is a nice, light cake with a touch of margarita flavor on top. Don’t skip the whipped cream and the cute lime slice garnish.”
-San Diego, CA