Vegetable shortening for the pan
2 1/4 cups unbleached cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups sugar
3 tablespoons minced lime zest (colored peel)
6 tablespoons(3/4 stick) unsalted butter -- softened
2 large eggs -- at room temperature
1 cup buttermilk -- at room temperature
1 tablespoon plus 1 teaspoon tequila
1 tablespoon fresh lime juice
2 teaspoons Triple Sec
Coat a 9 by 5-inch loaf pan lightly with shortening. Cut a piece of waxed paper to line the bottom of the pan and press it into place. Lightly coat the waxed paper with shortening.
Sift the flour, baking powder, and salt together twice onto a piece of waxed paper.
In a large bowl, mash together 1 cup of the sugar with 2 tablespoons of the lime zest. until moist and fragrant. Add the butter and beat until smooth. One at a time, beat in the eggs. By halves, alternately add the flour mixture and the buttermilk to the creamed mixture; do not overmix.
Pour the batter into the prepared pan. Bake at 350 degrees until a tester inserted into the middle of the cake comes out ALMOST clean, about 50 minutes. Cool the cake in the pan on a rack for 15 minutes.
Position the rack about 6 inches from the heat source and preheat broiler.
In a small bowl, stir the remaining 1/3 cup sugar, the tequila, lime juice, remaining 1 tablespoon lime zest and Triple Sec.
Remove the cake from the pan and peel off the waxed paper. Set the cake upright on a broiler-proof pan. Gradually spoon the tequila mixture over the top of the loaf, allowing it to absorb as much of the glaze as possible. Set the cake under the broiler and broil until the top is bubbling and lightly browned, 30 seconds to 1 minute.
Transfer to rack and cool completely.
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NOTES : Just a hint of Margarita flavor is all it takes to make this easy cake head-and-shoulders above the usual teatime sweet. Enjoy it as is, toast it, or use it in place of biscuits in an unusual strawberry shortcake. (Toss a little tequila and Triple Sec into the strawberries too.)