Margarita Pound Cake Recipe
Moist, rich, and velvety this margarita pound cake is easy to make and the perfect ending for any Tex-Mex meal.
Servings 16
Calories 459kcal
Ingredients
- 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
Calories: 459kcal | Carbohydrates: 67g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 195mg | Potassium: 82mg | Fiber: 1g | Sugar: 48g | Vitamin A: 638IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
