Cherry Margarita Pound Cake Recipe
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5
6 reviews
Excellent
Cherry Margarita Pound Cake Recipe
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Inspired by a favorite cocktail, Cherry Margarita Pound Cake is a cherry pound cake with a grown up twist! Made with tequila and topped with a cherry-lime glaze, this cake will turn anyone into a margarita lover!
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Ingredients
For the Cake:
- 1 cup butter room temperature, unsalted
- 3 cups granulated sugar
- 6 egg separated, large
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup sour cream
- 4 lime zested (save juice, small
- ½ cup tequila
For the Glaze:
- 2 ½ cups powdered sugar
- 5 teaspoons maraschino cherry juice
- 1 Tablespoon lime juice about 1/2 lime
- maraschino cherries for garnish
Instructions
- In a large mixing bowl, beat butter until creamy. Add in sugar, beating until fluffy. Add egg yolks, one at a time (save whites for later in this recipe). Beat well after each egg yolk addition. Beat in lime zest and tequila (you can substitute 1/2 cup fresh lime juice if you prefer).
- In small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture, alternating with sour cream until fully mixed.
- In clean mixing bowl, beat egg whites at high speed until stiff peaks form. Fold gently into cake batter. Pour mixture into bundt pun (sprayed with nonstick baking spray with flour). Bake in a 325 degree oven for 85-90 minutes.
- Let cake cool about 10 minutes in pan. Remove from pan then cool completely on wire rack.
- To make glaze, whisk together the sugar with lime and cherry juice. Drizzle over cooled cake. Enjoy!
Equipments used:
Notes
- Getting cake out of bundt pan: To make it easier to remove the cake from the bundt pan, make sure to grease the pan with baking spray or a very small amount of cold shortening or oil. When the cake is ready to be removed, invert the pan in one motion onto a cake plate. If it doesn't slide out right away, try tapping the base with a knife or spatula a few times, then gently wiggle the pan to encourage the cake to release (without breaking).
- Zesting: Use our tips on how to zest a lemon for today's cake.
- Garnishes: Maraschino cherries make a cute topping for this cake. You could also garnish your Cherry Margarita Pound cake with lime slices or lime flavored candies. No time to decorate? No problem. The pretty pink icing is all you need to make this cake look appealing!
- Tequila: Both silvery or gold tequila will work here, but my preference is for silver. It doesn't need to be a top shelf variety, but pick something you wouldn't mind sipping in margarita form.
- STORAGE- store cake covered at room temperature in a cake saver. Or freeze for up to three months.
Nutrition Information
Show Details
Serving
1slice
Calories
469kcal
(23%)
Carbohydrates
74g
(25%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Trans Fat
1g
(50%)
Cholesterol
109mg
(36%)
Sodium
197mg
(8%)
Fiber
1g
(4%)
Sugar
54g
(108%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 469kcal | 23% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 197mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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