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!
wyldflour
1 9-inch cake
Save RecipeIngredients
- 1 1/2 cups + 2 Tablespoons all-purpose flour
- 1/3 cup yellow corn meal
- 3/4 cup white granulated sugar
- 1 Tablespoon + 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1 Tablespoon + 1 teaspoon lime zest
- 3/4 teaspoon vanilla extract
- 1-2 Tablespoons tequila
- 2-3 Tablespoons lime juice
- 1 1/2 cups powdered sugar (confectioner's sugar)
Instructions
- Pull buttermilk and eggs out of the refrigerator and set aside. Zest 2-3 limes.
- Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch cake pan or 9-inch springform pan.
- Combine flour, corn meal, sugar, baking powder, and salt in a medium-sized mixing bowl.
- Whisk together buttermilk and eggs. Whisk in melted butter, vanilla, and lime zest. Pour over dry ingredients and stir batter until just combined.
- Pour batter into buttered pan and bake for 30-35 minutes. An inserted toothpick should come out clean. Allow cake to cool completely in pan.
- Once cake is cool, turn out of pan (or remove springform ring) and place on whatever dish you will serve it from.
- Make the glaze by whisking tequila into powdered sugar. Then add lime juice a half tablespoon at a time until glaze is a thick, pour-able consistency. Pour over cake and allow glaze to set. (Or don't - it's good either way!) Store in a covered cake dish on the counter or in the refrigerator.
Notes
This cake is just as good without the alcohol! Just replace the tequila with lime juice!
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