Tequila lime corn cake! I’ve lost track of how many times I’ve made this corn cake for friends, family, and mostly – David. While it breaks my heart to admit this . . . David is not a dessert person. (I pretend to understand, but I just. don’t. get it.) So when he actually chooses to pull a slice or two of corn cake on a weeknight for no special reason, I know the recipe is SOLID GOLD.
Not into booze? No worries. I’ve made this cake plenty of times without the tequila and it tastes just as amazing. This tequila lime corn cake is sweet enough to definitely be dessert but still light enough to feel like you’re having a “healthier” dessert. You could just as easily serve it at tea time. (But then when would you make the blueberry scones???) Guess you’ll just have to go with elevenses.
And it’s such a unique flavor! This corn cake is definitely something that not everyone has had before. Sometimes I decorate with some additional lime zest. Sometimes I make a lime peel rose. Use a sharp knife to start at one end of the lime and peel a 1/2-inch wide strip, starting at the top and winding down around the lime to create a long ribbon. Roll the ribbon back up and flip it over. Ta da!