TEQUILA LIME CORN CAKE

TEQUILA LIME CORN CAKE

Ingredients
Cake:

• 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

Glaze:

• 1-2 Tablespoons tequila
• 2-3 Tablespoons lime juice
• 1 1/2 cups powdered sugar (confectioner's sugar)

Instructions

1. Pull buttermilk and eggs out of the refrigerator and set aside. Zest 2-3 limes.
2. Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch cake pan or 9-inch springform pan.
3. Combine flour, corn meal, sugar, baking powder, and salt in a medium-sized mixing bowl.
4. Whisk together buttermilk and eggs. Whisk in melted butter, vanilla, and lime zest. Pour over dry ingredients and stir batter until just combined.
5. 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.
6. Once cake is cool, turn out of pan (or remove springform ring) and place on whatever dish you will serve it from.
7. 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!

source: http://www.wyldflour.com

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