Published: Last Updated: by Marye 548 words. | About 3 minutes to read this article.
Moist, rich, and velvety this margarita pound cake is easy to make and the perfect ending for any Tex-Mex meal.
Prep Time 15 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 1 hour hr 55 minutes mins
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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 co*cktail.
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.
I kind of try not to get all caught up in the hoopla of seasonal blogging. You know what I mean, right? Every October first almost every single food blog posts pumpkin recipes, November first it's sweet potatoes, December first it's cookies... you get the idea. No judgement from me, I just don't want to get lost in the crowd.
But there's sometimes when a recipe is so special, so amazing, and so perfectly timed that I just have to post it. This is that recipe.
Cinco de Mayo is a celebration of Mexican independence from Spain. Since Texas has a large hispanic population, plus has roots in Mexican culture it is 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. I used a recipe I pulled out of Southern Living magazine about a hundred years ago as the foundation for this.
It keeps well and you can wrap it tightly and freeze it for up to three months, if you like.
📖 Recipe
4.30 from 17 votes
Margarita Pound Cake Recipe
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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
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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.
You'll find more helpful tips and variations in the body of the post.
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.
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About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Elena
I didn't know the history of Cinco de Mayo. Fantastic! I love both a pound cake and a margarita- this sounds wonderful.
Reply
Sharon @ What The Fork Food Blog
Tequila in the cake?! Now that's my kind of cake!Reply
Barbara | Creative Culinary
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 co*cktails too? YES!
Reply
Heather / girlichef
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.
Reply
