This summer has been hot. Very hot. With today being national tequila day, we thought we’d bring you a couple recipes to help you cool down. Luckily for us, tequila is already a summer spirit, so we didn’t have much trouble. Today we’re bringing you a tequila lime corn cake recipe from wyldflour.com and a key lime tequila milkshake recipe from foodnetwork.com that we absolutely love. The cake is light ,sweet, tart, and very easy to make—all things you look for in a summer recipe. The milkshake is cold, tart, creamy, and well worth the extra steps you may have to take. Both are the perfect additions to an afternoon picnic or quick medienda with the family.
One thing we love about the cake recipe is how few dishes it dirties. All you really need are a few bowls, a fork to zest the limes and to whisk eggs, a baking pan, measuring spoons, and a serving plate. That may sound like a lot, but trust me; when it comes to baking, I’ve used far more dishes to make far “simpler” treats.
Quick “pro” tips before you get started:
- Leave your eggs out for a few hours before using them. Room temperature eggs incorporate into the other ingredients easier than do cold eggs.
- If you’re using a metal baking pan, fill it with batter and then raise the pan a few inches off the counter and let it drop. Repeat two more times. This will remove any air bubbles that may have formed while mixing. *If you are using a glass or Pyrex pan, skip this step; your pan could shatter.
Here is the tequila lime corn cake recipe as take from wyldflour.com:
- 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)
- 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 spring form 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 spring form 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.
Key Lime Tequila Milkshake recipe taken from foodnetwork.com:
- 1/4 cup whole milk
- 1 shot tequila
- 3 tablespoons prepared key lime curd (some stores carry; see instructions below if you can’t find it and decide to make yourself)
- 12 ounces vanilla ice cream
Key Lime Curd Ingredients
- 3/4 cup sugar
- 4 teaspoons grated lime zest
- 3 large eggs plus 3 yolks
- 4 tablespoons unsalted butter
Lime Curd Directions
- Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
- Cook the mixture over medium heat, whisking constantly, until it’s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.
- Put the milk, tequila, and lime curd in a blender and blend until combined. Add the ice cream and blend until smooth. Serve in a tall glass with a straw and garnish with orange zest.