Cherry Margarita Pound Cake

[maybetoday]

Cherry Margarita Pound Cake




Prep Time

15 minutes

Cook Time

1 hour 25 minutes

Total Time

1 hour 40 minutes


Ingredients

For the Cake:

1 cup unsalted butter, room temperature

3 cups granulated sugar

6 eggs, separated

3 cups all-purpose flour

¼ tsp baking soda

¼ tsp baking powder

¼ tsp kosher salt

1 cup sour cream

4 small limes, zested (save juice)

½ cup tequila


For the Glaze:

2 ½ cups powdered sugar

5 tsp maraschino cherry juice

1 Tbsp lime juice (about ½ 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 ½ 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!


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).


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.


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