Cinco de Mayo is kind of a big deal here in the Dallas area and there is no better way to celebrate than with this Margarita pound cake recipe.
Classic tequila and lime combine with a slightly salty crust for all of the flavor of your favorite GNO cocktail.
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- Tangy, classic margarita flavor in a moist, dense poundcake with a salty crumb layer on the outside? Yes, please!
- Perfect for Cinco de Mayo, Taco Tuesdays, or any time you're in the mood for a slice of really awesome cake.
- "Flouring" the bundt pan with pretzel crumbs gives it a delicious layer of salty flavor for those of us who love salty-sweet combos.
Pound cake. You know you love it. Dense, moist, velvety... it's incredible stuff due to the high fat content which intensifies the flavor as well as creating that perfect texture.
Did you know there is a difference between pound cake and bundt cake?
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Add in a packet of unsweetened strawberry Kool-Aid with the dry ingredients for a strawberry margarita pound cake.
- Prefer not to use alcohol? Use lime juice in the place of the tequila in this recipe.
- You can dust the inside of the pan with flour instead of using pretzel crumbs.
🤫 Cook's secrets -
Use a good, no-stick baking spray in bundt pans. It gets in all the nooks and crannies better than butter or shortening.
🍴 Equipment
- bundt pan
- stand mixer or hand mixer
- measuring cups and spoons
- instant-read themometer
- citrus zester or microplane grater
🥫 How to store leftovers
Place leftover cake in a cake carrier, cover with plastic wrap, or place in an airtight container for up to 5 days.
This cake freezes well for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil, and freeze.
Marye's Tip
Make sure your ingredients are at room temperature before beginning - this is very important.
💭 Things to know
- Either silver or gold tequila is fine in this recipe. Reposado tequila won't work due to the deep flavor.
- If the cake seems to stick tap the bottom of the pan gently and leave it on its side for 5 minutes before trying again.
- Use the low speed of your mixer and try not to whip air into the cream cheese and butter mixture.
- Spoon the flour lightly into the measuring cup then level with the flat edge of a butter knife for best results.
👩🍳 FAQs
Yes. That's not a typo. Bake for 1 hour and 40 minutes at 325F. However, you know your oven best. If you think you need to check it at an hour then do so.
It's done when it registers 200F halfway between the center and the exterior of the pan so check with an instant-read thermometer after about 1 hour 30 minutes.
📚 Related recipes
📞 The last word
Cinco de Mayo is a celebration of Mexican independence from Spain. Since Texas has a large Hispanic population, plus roots in Mexican culture, it's one of those celebrations that we take seriously.
Besides, it's a great excuse to make margaritas -- ha! As if we needed an excuse.
This cake has all of that flavor. There's lime and tequila in the batter and then I dusted the inside of the cake pan with ground pretzels for a bit of salty perfection in every bite.
It keeps well and you can wrap it tightly and freeze it for up to three months, if you like.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Margarita Pound Cake Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup salted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups sugar
- 6 eggs, room temperature
- 3 cups all purpose flour
- ⅛ teaspoon salt
- 2 tablespoons tequila
- ¼ cup lime juice
- 2 tablespoons lime zest
- ½ cup pretzel crumbs
Glaze
- 1 ¼ cups confectioner's (powdered) sugar
- 3 tablespoons lime juice
- 1 tablespoon tequila
- Pinch of vanilla salt, optional
Instructions
- Preheat the oven to 325F.
- Grease a bundt pan thoroughly and then shake the pretzel crumbs in it to coat.
- Pour out excess crumbs.
- 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.
- Allow to cool for 10 minutes in the pan.
- Remove from pan and drizzle the glaze over the top.
- Sprinkle with vanilla salt crystals if desired.
- Cool completely before slicing.
Glaze
- Mix the confectioner's (powdered) sugar, lime juice, and tequila until it is smooth.
- Drizzle over the cake while still warm.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
First published May 1, 2015. Last updated April 30, 2024 for editorial improvements and more helpful tips and information.
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Char says
What size bundt pan do you recommend? My guess is 14-15 cups, but I prefer not to guess.
Marye says
I am on vacation so I can't get to my pan to measure but it's a regular Nordic ware pan.
Elena says
I didn't know the history of Cinco de Mayo. Fantastic! I love both a pound cake and a margarita- this sounds wonderful.
Sharon @ What The Fork Food Blog says
Tequila in the cake?! Now that's my kind of cake!
Barbara | Creative Culinary says
Love pound cake and margaritas; how could this be anything but perfect. Maybe a birthday cake for a neighbor this weekend so I won't have to make cocktails too? YES!
Heather / girlichef says
I totally admit that I love pound cake. Like, lots. Growing up, I had two favorite kinds of cake and they were extremes on teh opposite ends of the scale: pound cake and angel food cake. This one's even better because, well, boozy! And I'm entirely intrigued by use of the pretzel crumbs.