This vibrant citrus cake with tequila lime frosting is a delightful fusion of bright citrus flavors and a hint of boozy indulgence. With a soft, tender crumb and a smooth, tangy frosting, it’s the perfect cake for celebrations or any time you crave a citrusy treat.
If you love citrus desserts, this cake is sure to become a favorite! It combines the zest and juice of oranges, lemons, and limes to create a wonderfully fresh and flavorful cake. Topped with a tequila-spiked lime frosting and a sprinkle of sea salt, each bite is a delicious balance of sweet, tangy, and just a little bit of kick. Whether you’re making it for a party, a special occasion, or just because, this cake is a showstopper!
Why You’ll Love This Citrus Cake Recipe
- Bright, fresh flavor. A blend of three citrus fruits makes every bite refreshing and delicious.
- Soft and tender texture. Cake flour and the right mixing method ensure a light, delicate crumb.
- Boozy kick. A touch of tequila in the frosting adds a fun twist.
- Easy to make. Simple steps make this an approachable cake for all skill levels.
- Perfect for celebrations. Great for summer gatherings, birthdays, or just treating yourself!
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
For the cake:
- Cake flour – For best results, measure using a digital kitchen scale. Otherwise, use the spoon and sweep method to approximate that accuracy.
- Baking powder – Not sure if yours is still fresh? Here’s how to test it.
- Salt
- Unsalted butter – Let this soften before mixing.
- Granulated sugar
- Eggs – Let these come to room temperature for easier mixing and a fluffier texture.
- Orange, lime, and lemon – You’ll need both zest and juice for the cake.
For the frosting:
- Cream cheese – Let this come to room temperature for easier mixing and a smooth frosting.
- Unsalted butter – Soften the butter before mixing.
- Tequila
- Lime
- Confectioners’ sugar – Also labeled as powdered sugar or 10X sugar.
- Coarse salt – The salty kick is the perfect complement to the citrus flavor!
How to Make Citrus Cake with Tequila Lime Frosting
Make the cake:
- Prepare for baking. Heat the oven to 350°F. Grease and line two 9-inch round cake pans, then grease the lining.
- Mix dry ingredients. Combine flour, baking powder, and salt.
- Start the batter. Beat the butter and sugar, then add each egg and the citrus zest.
- Finish the batter. Alternate adding the flour mixture and the citrus juices.
- Bake. Divide the batter between the pans, and bake 25 to 35 minutes.
Make the frosting and assemble:
- Start the frosting. Beat the cream cheese and butter together, then add the tequila and lime juice.
- Finish the frosting. Gradually add the confectioners’ sugar, mixing until light and fluffy.
- Frost the cake. Place one cooled cake layer on a serving plate. Frost the top, then place the other layer on top. Frost the top and sides. Garnish with a sprinkle of sea salt.
Tips for Success
- Don’t substitute for the cake flour. The cake flour contributes to the cake’s tender texture. Using all-purpose flour instead of cake flour, which has a higher protein content, can lead to a drier, more crumbly cake.
- Cake flour differences. Different brands of cake flour can affect texture. Bleached cake flours (like Softasilk, Swan’s Down) yield a softer crumb, while unbleached (like King Arthur) may result in a firmer texture. Weighing your flour ensures accuracy and helps prevent dryness.
- Measure flour accurately. Weigh your flour or use the spoon-and-level method to avoid adding too much, which can make your cake dry and dense.
- Use fresh citrus juice. They’ll give your cake the best flavor.
- Don’t over-mix. When adding the dry ingredients to the batter, mix just until combined to keep the cake light and fluffy.
- Chill the frosting. A brief chill before frosting the cake will make for easier spreading, especially if your kitchen is warm.
- Adjust tequila to taste. If you prefer a stronger tequila flavor, add a splash more, or omit it for a non-alcoholic version.
How to Store
- Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: The unfrosted cake layers can be frozen for up to 3 months. Thaw and frost when ready to serve. To freeze the frosted cake, place it (or individual slices) on a baking sheet and freeze until firm. Wrap tightly in plastic wrap, then store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving. Note that the texture of the frosting may slightly change after freezing and thawing.
More Citrus Desserts
Get the Recipe:
Citrus Cake with Tequila-Lime Frosting
With plenty of citrus, a sweet, tart frosting, and a sprinkling of salt, Citrus Cake with Tequila-Lime Frosting is an edible cocktail!
Ingredients
For the cake:
- 3 1/3 cups (400 g) cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs
- zest of 1 medium orange
- zest of 1 medium lemon
- zest of 2 medium limes
- 1/4 cup (60 ml) orange juice, (about 1 medium orange)
- 1/3 cup (80 ml) lemon juice, (about 2 to 3 medium lemons)
- 6 tablespoons (90 ml) lime juice, (about 3 medium limes)
For the frosting:
- 8 ounces (226 g) cream cheese, softened
- 1/4 cup (56 g) unsalted butter, softened
- 2 tablespoons (30 ml) Tequila
- 1 teaspoon lime juice
- 4 cups (440 g) confectioners' sugar, sifted
- sea salt, for garnish
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans. Line with parchment paper, and grease paper.
- Whisk together the cake flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the citrus zest.
- Combine the citrus juices.
- Add about 1/3 of the flour mixture to the butter mixture, mixing just until combined. Mix in half of the combined juices. Alternate adding the flour mixture and the juices, ending with the flour. Mix just until combined.
- Divide the batter between the prepared pans. Spread evenly and smooth the tops. Bake 25 to 35 minutes, or until a pick inserted into the center comes out clean. Cool the cake layers completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the cream cheese and butter until thoroughly combined. Mix in the Tequila and lime juice.
- Gradually add the confectioners' sugar, and mix until light and fluffy. Place one cooled cake layer on a cake plate, and frost the top. Place the other cake layer on top of the frosted layer. Frost the top, and then frost the sides of the cake.
- Garnish the frosted cake with sea salt.
Notes
- Store in an airtight container in the refrigerator up to 5 days. Bring to room temperature for serving.
- Note that the tequila flavor may intensify over time in the frosting
- Recipe very slightly adapted from Sarah House, food innovation chef for Bob's Red Mill Natural Foods.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
I was provided with products from BoB’s Red Mill. All opinions written are my own.
17 Comments on “Citrus Cake with Tequila-Lime Frosting”
You know you can’t bake this without watching this first..https://www.youtube.com/watch?v=UVKsd8z6scw
That sounds like the perfect summer cake! Love the tequila frosting, a bit of booze in the icing is always good 🙂
This looks amazingly delicious and love the way you frosted it! On my bucket list!
I’m sorry, did you say MARGARITA in CAKE FORM?! This is the answer to all my prayers.
This is so creative and FUN! I’m gonna have to make this cake and invite the girlfriends over!
Nicely done, Jennifer! We fully support the use of tequila in all things baked!
Hello, I baked this cake yesterday. The flavor was great, but the texture was very crumbly. Not dry, but just very crumbly. Any advice on why that would be?
Hi, Chandana. There are several things that can make a cake crumbly. If you had too much sugar, that could do it. Were you using fresh juices or store-bought sweetened juices? Also, if you used a different kind of flour instead of cake flour, that can make a big difference in the texture.
How far ahead can I make the frosting? Thanks, great recipe, trying it out for Super Bowl!
Hi, Kat. It should keep for a few days if it’s refrigerated.
Made it today for SuperBowl tomorrow..haha, added an extra splash of Tequila! And tinted it a light green.
I think some candied limes and lemon rinds would be awesome for decoration!
COULD THIS BE BAKED IN A BUNDT PAN. IF SO, TEMP AND BAKING TIME, WHAT WOULD YOU SAY.
Hi, Dorothy. I’ve not tried that with this recipe, so I can’t say for sure. If you’d like to try, then I would recommend reviewing some general information about converting layer cakes to Bundt cakes, like this info at Cook’s Illustrated.
This cake was a real disappointment, very dry, ineatably dry. I made this for my son’s birthday, following all instructions to a T with all required ingredients and baked it until my knife came out just barely clean. Sadly We had to throw it away 😥.
Can this be baked in a 9×13 pan?
Hi, Holly. That should work, as two 9-inch round pans will be about the same volume as a 9″x 13″ pan. You may need to adjust the baking time for any difference in thickness of the cake.