Margarita Pound Cake Recipes

MARGARITA CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.

MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
• Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
• To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.

STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix, egg whites, oil, water and margarita mix. Pour batter into prepared pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Stir lime zest into the Cool Whip®. Frost cooled cake and refrigerate until serving.

MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees, grease& flour a bundt pan.
• Set aside.
• Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a large mixing bowl.
• Beat for 5 minutes at medium speed with an electric mixer.
• Pour batter in prepared bundt pan.
• Bake for 45-55 minutes or until inserted toothpick in the center comes out clean.
• Cool on a wire rack for 10-15 minutes.
• Remove from pan and cool completely.
• Spoon tequila lime glaze over cooled cake.
• Glaze: Combine tequila, triple sec, lime peel, and sugar ina bowl.
• Stir until well blended.
• Add more powdered sugar for a thicker glaze.

MARGARITA POUND CAKE

Steps:

• To Make the Cake
• Preheat the oven to 325F.
• Grease and flour a Bundt pan well and 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.
• To Make the Tequila Syrup
• Put all the ingredients except tequila into a small saucepan and heat just until boiling; allow to boil for one minute, remove from heat and add tequila. Let cool.
• To Finish the Cake
• As soon as cake is removed from the oven, use a toothpick and poke holes all over the bottom of the cake.
• Let cool for 10 minutes and remove from the pan to make sure it releases. Put back into the pan and drizzle 3/4 of the syrup over the bottom of the cake; letting it run into poked holes and down sides.
• Let it sit for 5 minutes to absorb the syrup and then remove the cake from pan on top of a wire cooling rack over a cookie sheet so that any excess can run off. Using a basting brush, brush the remaining syrup over the outside of the cake and allow to cool.
• Make the glaze and brush a layer over the entire cake.
• Combine the salt, sugar and lime for the garnish (taste it...the salt should be evident but not overpowering, add more sugar if necessary for your taste).
• Once the glaze has cooled on the cake move it to a cake plate and drizzle the remaining glaze over the cake and sprinkle with the salt/sugar lime mixture.
• Let stand until the glaze has hardened.
• Slice, Serve and Cheers!

CHERRY MARGARITA POUND CAKE

Steps:

• 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!

MARGARITA CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a 10 cup bundt pan; set aside.
• In a mixing bowl add all of the cake ingredients.
• Using an electric mixer, set on low, beat until ingredients are combined. Turn mixer to medium and continue to beat for 4 minutes. Pour into a prepared pan.
• Bake in preheated oven for 45-50 minutes or until a skewer inserted into the center of the cake comes out with just a few moist crumbs. Cool in pan for 10 minutes, then invert onto a cake plate and cool completely.
• Combine confectioners sugar with lime juice and whisk until smooth. Drizzle over cake. Garnish as desired with lime peel.