You have to try it to believe it; Margarita Pound Cake with Tequila Glaze is a seriously amazing cake; it’s like having a margarita on a plate!
Anyone who knows me at all knows how much I love margaritas; as a matter of fact my whole journey into the art of cocktail making started with this Margarita and it was life changing, well, in the sense that a cocktail can in fact change your life but I was hooked. So when my friend Marye posted a recipe for a Margarita Pound Cake of course I was intrigued.
There is a reason for the moniker ‘pound cake,’ the most old fashioned recipes still call for a pound of butter, a pound of sugar, a pound of eggs and a pound of flour. There is no leavening because of the air that gets beat into the batter along with the number of eggs that are used that will help to lift it.
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I knew it would have that dense texture and rich flavor I expect from a pound cake but more than that, it was a Margarita Pound Cake with a sweetened tequila glaze.
I’m sure I must have uttered, ‘Oh my.’ Pretty perfect for Cinco de Mayo sure, but why limit it to just one day? I think its especially nice for summer barbecues and picnics. Bundt cakes travel so much better than something with frosting.
I followed Marye’s basic recipe to a ‘T’ but made a few revisions to some embellishments that we loved. Her cake was going with her husband to work so she had to lay low on the tequila but not me.
I put it in the glaze and in the cake but I also make a syrup from orange, lime and lemon juices, sugar and tequila and poured it into holes I punched in cake to make sure it soaked into the body of the cake.
Once it had cooled, I used a brush to spread some of the glaze all over the cake and when it dried, I dribbled more glaze on top of the cake. Not really hard…all that drying stuff happens pretty quickly when you’re putting it on a cool cake.
Still, one of my favorite touches is the sugar, salt and lime garnish I sprinkled liberally all over the top of the cake. Marye’s recipe calls for dusting the inside of the Bundt pan with pretzels but I didn’t have any and since I don’t love them I opted to not rush out and buy a bag.
Instead I thought about how I could add that salt factor without them. One thing about my favorite margarita? I rim the glass with a combination of margarita (or kosher) salt and sugar; not only do I love it more than just salt but I have converted everyone who used to say ‘hold the salt’ as well.
It’s a nice balance, I thought it would add that slightly salty edge we expect from a margarita but not be really SALTY and I was right. Just to dress it up a bit more, I grated the rind from one lime into the salt and sugar combination.
I loved that idea so much I can guarantee you that you will be seeing that combination rim my next margarita.
This cake. Is amazing. No words really. Perfectly put together ingredients with a real pound cake look and feel but with just enough citrus and tequila and yes, my fun sugar/salt/lime combo to really be reminiscent of a margarita.
My favorite drink is now also my favorite cake. Go figure!
By the way, I planned this cake for my friend Sam’s birthday celebration. When I heard it was Sam’s birthday this past week, I invited him and his family to come down Sunday afternoon for cake and I would invite other neighbors.
His daughter Lily was with him and whispered and asked if we could make it a surprise party. Aren’t kids cute?
So the invites went out, all the kids were instructed to show up a few minutes early to get party hats on and hide and Sam knew to show a bit late and ACT SURPRISED! I bought plates and napkins and my plans were set.
A pregnant neighbor was also coming and half a dozen kids…I made them a mocktail version; no tequila!
Everyone loved it so much there were no leftovers, as a matter of fact it completely disappeared so I might have sobbed a bit…but I’m already checking the calendar for the next neighborhood birthday because this one has to be made again soon…Cheers!
PIN IT! ‘Margarita Pound Cake with Tequila Glaze’
Margarita Pound Cake
This Margarita Pound Cake is rich and citrusy and is finished like a tequila; with my favorite salt and sugar combo!
For the Cake
1 cup butter room temperature8 ounces cream cheese room temperature3 cups sugar6 large eggs room temperature3 cups flour⅛ teaspoon salt2 tablespoons tequila¼ cup lime juice2 tablespoons lime zest
For the Margarita Syrup
4 ounces orange juice2 ounces lemon juice2 ounces lime juice1 cup sugar2 tablespoons tequila
For the Glaze
1 ¼ cups confectioner’s sugar2 to 3 tablespoons lime juice1 tablespoon tequila
For the salt/sugar/lime garnish (optional)
1 tablespoon kosher or margarita salt DO NOT USE TABLE SALT¼ cup sugar cake decorating sugar is suggested, it’s larger crystals1 lime zested
To Make the Cake
Preheat the oven to 325F.
Grease and flour a Bundt pan well and set aside.
Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
Add the sugar and continue to beat until blended.
Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
Add the flour, salt, lime zest, tequila, and juice.
Mix just until blended and smooth.
Spoon into Bundt pan and smooth top.
Bake for 1 hour and 40 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean.
To Make the Tequila Syrup
To Finish the Cake
As soon as cake is removed from the oven, use a toothpick and poke holes all over the bottom of the cake.
Let cool for 10 minutes and remove from the pan to make sure it releases. Put back into the pan and drizzle 3/4 of the syrup over the bottom of the cake; letting it run into poked holes and down sides.
Let it sit for 5 minutes to absorb the syrup and then remove the cake from pan on top of a wire cooling rack over a cookie sheet so that any excess can run off. Repeat with the toothpick and poke holes over top of cake; drizzle remaining syrup over top of cake. Let cool completely.
Make the glaze and brush a layer over the entire cake.
Combine the salt, sugar and lime for the garnish (taste it…the salt should be evident but not overpowering, add more salt or sugar if necessary for your taste).
Once the glaze has cooled on the cake move it to a cake plate and drizzle the remaining glaze over the cake and sprinkle with the salt/sugar lime mixture.
Let stand until the glaze has hardened.
Slice, Serve and Cheers!
Nutrition Facts
Margarita Pound Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
