Soaked Margarita Cake

For the lime cake

1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.

2. In a small bowl, rub the lime zest into the granulated sugar using your fingertips until fragrant and oil-infused.

3. Beat the softened butter and lime-rubbed sugar together in a large bowl using an electric hand mixer until light and fluffy, 3–4 minutes.

4. Pour in the vanilla extract and mix to combine.

5. Add the milk and eggs, mixing well after each addition.

6. Fold in the flour, cornmeal, baking powder, and salt until a smooth cake batter forms.

7. Pour the batter into the prepared loaf pan and smooth the top evenly with an offset spatula.

8. Bake for 40–45 minutes, until golden brown and a toothpick inserted into the center comes out clean.

   Then 45 min of waiting

For the margarita soak

9. In a cocktail shaker or jar, combine the orange juice, lime juice, granulated sugar, tequila, and Cointreau.

10. Shake vigorously until the sugar is fully dissolved.

To assemble

11. While the cake is still warm, poke deep holes all over the top of the loaf with a wooden skewer or toothpick.

12. Slowly pour the margarita soak over the hot cake, allowing it to fully absorb into the loaf.

For the glaze and topping

13. Whisk powdered sugar and lime juice together in a small bowl until smooth and pourable.

To finish

14. Drizzle the glaze generously over the cooled cake.

15. Sprinkle fresh lime zest and a pinch of flaky sea salt over the glaze before serving.