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Margarita Pound Cake is baked in a Bundt pan and then injected with a tequila and citrus mixture before being glazed and garnished with a sugar/salt/lime mixture.
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Margarita Pound Cake

This Margarita Pound Cake is rich and citrusy and is finished like a tequila; with my favorite salt and sugar combo!
Course Cakes, Cupcakes & Cheesecake, Desserts, Tequila
Cuisine American
Keyword cake, dessert, margarita, pound cake, tequila
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 12 Servings
Calories 696kcal
Author Barb

Equipment

Ingredients

For the Cake

  • 1 cup butter room temperature
  • 8 ounces cream cheese room temperature
  • 3 cups sugar
  • 6 large eggs room temperature
  • 3 cups flour
  • ⅛ teaspoon salt
  • 2 tablespoons tequila
  • ¼ cup lime juice
  • 2 tablespoons lime zest

For the Margarita Syrup

  • 4 ounces orange juice
  • 2 ounces lemon juice
  • 2 ounces lime juice
  • 1 cup sugar
  • 2 tablespoons tequila

For the Glaze

  • 1 ¼ cups confectioner's sugar
  • 2 to 3 tablespoons lime juice
  • 1 tablespoon tequila

For the salt/sugar/lime garnish (optional)

  • 1 tablespoon kosher or margarita salt DO NOT USE TABLE SALT
  • ¼ cup sugar cake decorating sugar is suggested, it's larger crystals
  • 1 lime zested

Instructions

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

  • Put all the ingredients except tequila into a small saucepan and heat just until boiling; allow to boil for one minute, remove from heat and add tequila. Let cool.

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

Serving: 1Serving | Calories: 696kcal | Carbohydrates: 111g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 243mg | Potassium: 138mg | Fiber: 1g | Sugar: 85g | Vitamin A: 887IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 2mg