Step 1

Preheat oven to 350°F (180°C).

Step 2

Grease a 9x13-inch (23x33cm) rectangular pan with softened butter or shortening, or use baking spray. Line it with a large piece of parchment paper, covering the bottom and two long sides. The two short sides will be greased but not lined. You can also use an 8x12-inch (20x30 cm) pan and make a taller cake.

Step 3

In a small bowl, combine ½ cup lime juice, ½ cup milk and 1 teaspoon vanilla extract. It will curdle and that's fine.

Step 4

In a medium bowl, sift together 3 cups all-purpose flour, 1 tablespoon baking powder and ¼ teaspoon salt. Or have the ingredients measured and sift them directly over the cake mixture when prompted (my choice).

Step 5

In a large bowl, beat 1 ¼ cups unsalted butter and 1 ¾ cup sugar for 3 minutes, until light. Add 1 teaspoon lime zest.

Step 6

Add 5 eggs one at a time, beating well between additions.

Step 7

Add the dry ingredients in 3 parts, alternating with the liquid mixture in 2 parts. That means you start and end with the flour mixture. You want to incorporate everything well until you have a smooth, lump-free batter, but don't overbeat at this point.

Step 8

Pour the cake batter into the prepared pan, smooth the top, and bake for about 35-40 minutes, until golden brown and a cake tester or toothpick inserted in the center comes out dry.

Step 9

Let the cake cool down completely on a wire rack.

Step 10

Mix 1 cup condensed milk, 1 cup evaporated milk or coconut milk, ¼ cup milk and ¼ to ½ cup gold tequila in a pitcher. Take into account that the alcohol in the tequila does not evaporate when you decide the amount you use.

Step 11

Using a skewer (I use the same one I use to test for doneness) or a fork, pierce the surface of the cooled cake (still in the pan) and pour the mixture from the pitcher over the entire surface. Move the pan around, trying to distribute it as evenly as possible. But don't go crazy. It will stay as it is.

Step 12

Let it soak for a few minutes, cover the pan with plastic wrap, and chill overnight or for at least 5-6 hours so the liquids are well absorbed and the flavors can meld.

Step 13

Beat 2 cups heavy cream with 3 tablespoons powdered sugar until almost firm peaks form. Be careful not to overwhip it or it will curdle.

Step 14

Spread on top of the cake and sprinkle with lime zest for decoration. Keep refrigerated until ready to serve.

Step 15

Cut into squares and serve cold. I like to take it out about 20-30 minutes before serving, so it's cold but not extremely so.