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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.
Course
Cake
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
40
minutes
minutes
Total Time
1
hour
hour
55
minutes
minutes
Servings
16
Calories
Author
Marye Audet-White
Ingredients
1
cup
of salted butter
, room temperature
8
ounces
of cream cheese
, room temperature
3
cups
of sugar
6
eggs
, room temperature
3
cups
of flour
⅛
teaspoon
of salt
2
tablespoons
of tequila
¼
cup
of lime juice
2
tablespoons
lime zest
½
cup
pretzel crumbs
Glaze
1 ¼
cups
confectioner's sugar
2
to 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, lime, and tequila until it is smooth.
Drizzle
over the cake while still warm.