Ingredients
Equipment
Method
Bake the lime cake
- Preheat the oven to 350°F and grease a 9-inch round cake pan. This prevents sticking while the batter bakes evenly.
- Whisk together all-purpose flour, baking powder, and salt until evenly combined. Keep whisking for about 15 seconds so the leaveners are distributed.
- Cream softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Stop when the mixture turns paler and looks airy.
- Beat in eggs one at a time, then alternate adding the flour mixture and sour cream, beginning and ending with flour. Mix only until the batter looks smooth after each addition.
- Stir in fresh lime juice, tequila, and lime zest. The batter should look glossy and fragrant with visible lime specks.
- Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Look for a lightly golden top that springs back when gently pressed.
- Allow the cake to cool completely. The surface should be cool to the touch before frosting so the frosting stays thick.
Make the margarita frosting and finish
- Beat together softened butter, powdered sugar, fresh lime juice, and tequila until light and fluffy. Scrape the bowl once so no dry sugar remains.
- Frost the cooled cake with the margarita frosting. Use an offset spatula-like motion to create an even top layer and soft swirls.
- Rim the plate with salt and garnish the cake with lime wheels and fresh mint before serving. The garnish should sit fresh on top while the salt rim is visible at the edge of the plate.
Notes
Pro tip: cool the cake fully (and preferably let it rest) so the lime frosting doesn’t melt or slide. Refrigerate leftovers in an airtight container for up to 4 days; freeze frosted slices for up to 1 month (thaw in the fridge overnight). For a lower-alcohol option, reduce tequila by half in both cake and frosting or omit entirely and increase lime juice slightly to keep the citrus punch.