Boozy Blood Orange Margarita Cake

Preheat oven to 350°F. Grease a 9-in cake pan and set aside.

In a large bowl, beat sugar, citrus zests, and eggs until pale yellow. Mix in oil and vanilla.

In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to egg mixture. Carefully stir in milk, orange juice, lime juice, ¼ cup tequila, and 2 tablespoons orange liqueur.

Pour batter into prepared cake pan and bake 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from oven and using a wooden skewer, poke a few holes into the cake.

Stir remaining tequila and orange liquor in a small bowl and pour over hot cake. Allow cake to cool completely in pan. Once cake is cooled, remove from cake pan and top with blood orange whipped cream (instructions below).

Cake can be served right away or place in refrigerator for a few hours to serve cold. Store cake in refrigerator.

For the blood orange whipped cream:
In a large bowl, or bowl of a stand mixer with the whisk attachment, beat chilled heavy cream, sugar, zest, and orange juice until stiff peaks form.