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!
I love margaritas. Especially Cherry Margaritas. And when it comes to cherry desserts, these Cherry Chocolate Chip Cheesecake Bars are simply the best!
Cherry Pound Cake
A few years back, I discovered the concept of margarita-inspired cakes and, as you can imagine, I was thrilled. Tequila, lime juice, AND cake? I mean, I couldn’t not give it my own spin.
It wasn’t enough to just make a cherry pound cake, add some lime juice and call it a day–although that would have been delicious, like my Cherry 7 Up Pound Cake recipe.
- This pound cake uses freshly squeezed lime juice and actual tequila in the cake batter.
- You bake it in a bundt pan, then top with the most amazing icing; a glaze that’s zesty and sweet with the perfect touch of tartness, just like a margarita!
- This Cherry Pound Cake makes a great option for an adult birthday party or a girls’ night!
Yes, the alcohol cooks off, but you’re still left with a hint of tequila flavor that makes this dessert extra tantalizing!
Ingredient Notes
What I love about pound cake is the delicious texture! To achieve the perfect pound cake you’ll need:
Butter– I always opt for unsalted in 99% of my baking.
Sour Cream – adds the perfect amount of moisture to the cake! Greek Yogurt also works.
Eggs– to get the fluffy pound cake texture, instead of it being heavy, separate the egg whites from the egg yolks. We’ll discuss more below!
How to make Cherry Margarita Pound Cake
STEP 1. Cake batter
Beat together butter and sugar until fluffy, then add egg yolks, lime zest and tequila. Combine the dry ingredients and then add to the tequila mixture in batches, alternating with the sour cream.
STEP 2. Egg whites
In clean mixing bowl, beat egg whites at high speed until stiff peaks form, then fold gently into the cake batter. This helps the pound cake rise and achieve the right texture.
STEP 3. Bake
Pour mixture into bundt pun (generously grease and flour your cake pan, or use my homemade cake release). Bake in a 325 degree oven for 85-90 minutes.
Let cake cool about 10 minutes in pan. Gently remove the pound cake from pan (see tips below) then cool completely on wire rack before adding the glaze.
Cherry Lime Glaze
This glaze is so simple and adds the perfect finishing touch to the Cherry Pound Cake. All you do is whisk together powdered sugar with lime juice and cherry juice.
Drizzle it over the top of the cooled cake, then garnish with cherries for even more color!
Substitutions
- Not a fan of tequila or or don’t have any in the house? You can substitute the booze for more lime juice. It’ll still be delicious and a little extra citrusy.
- For a margarita pound cake minus the cherry, swap the cherry juice in the glaze for orange juice. The orange juice gives the icing a flavor almost reminiscent of the triple sec in margaritas.
- You could also substitute more lime juice for the glaze but it will definitely be more sour. Pucker up!
Recipe FAQs
Yes! Cherry Pound Cake will freeze well. I recommend freezing it before adding the glaze. Then whisk together the easy glaze after thawing the cake and drizzle it on top just before serving. It’ll keep well in the freezer, wrapped up well, for about 3 months.
If your cake turns out dense and heavy, chances are you didn’t fold your egg whites into the cake batter after beating them separately. Make sure you cream the butter and sugar together for several minutes!
To test your cake for doneness, insert a toothpick into the center. If it comes out clean (or with dry crumbs) your cake is done baking.
More tips and tricks
- 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 generous amount of shortening with flour. 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.
Cherry Pound Cake made with tequila tastes like a margarita you can eat with a fork. Best of all, you can enjoy it on a weeknight, even if you have to be up early the next day!
This cake is also delicious with a cup of hot coffee! The important thing is that you make a cherry pound cake, cut yourself a big slice, kick pack and enjoy!
More Cake Recipes
- Brown Sugar Pound Cake
- Pineapple Upside Down Cake
- Carrot Cake Bundt Cake
- Kentucky Butter Cake
- German Chocolate Cake
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Cherry Margarita Pound Cake
Ingredients
For the Cake:
- 1 cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs separated
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup sour cream
- 4 small limes zested (save juice)
- 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!
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.
Would I be able to bake this in a loaf pan? I don’t want to mess anything up and didn’t know if you knew how to adjust temp/time for a loaf pan. Looks Delicious!
Hi Heidi, I’m sure you can, I just don’t know how long you would bake it for (and maybe I would do two loaf pans, it’s a big cake!)
Hi there, I’m hosting My Sweet party and I would love you to join! Check it out at http://meandmysweets.blogspot.se/2012/07/my-sweet-party-july-my-favourite-pie.html
Cheers!
Getting all the ingredients together now…….can not wait, it’s been some time since I had a Margarita!
Well had a few bumps along the way but nothing stops me! My oven is not level and my bundt pan must be a tad bit small and because of that I had to cut the top (bottom) off. Plus it stuck at one side pulling apart….just a little. My icing looks and taste good though. The bad part I have to save the cake til tomorrow for family….the good part I have lots to sample from what I cut off and it is soooo good! Plus I now have some left over Tequila and a few slices of lime. Have a great day!!!
love this combo! sounds delish!
Looks yummy. What a fun blog check out my blog if you get a min and have not already :).
Have a great day
http://thedailysmash101.blogspot.com
Wow it looks divine 🙂 I love cherry and will be adding this to my list of things to make!
You do CHERRY better than anyone I know!!
I do have a thing for cherries right now!
This cake looks just FABULOUS
I LOVE margaritas! Give me cake and margaritas? I’m a happy gal. This looks fabulous and I love your pictures too!
Thanks girl. Cake and margaritas make me happy too!
Wow this looks awesome, the tequila will really work i reckon, i can’t wait to try this, me and the wife are loving this blog and recipes…
Simon
Simon,
Glad to hear it, thanks for following along! The tequila works great!
1/2 c tequilla…now THAT is the makings of a great cake! Looks awesome and love the idea!
Thanks Averia, I think so too 🙂
Yummy!!! I could totally go for a huge piece of that cake right now! I love that you added tequila to the mix…sounds just right!!! And I love cherry stuff in the summer too!!! Your pics are gorgeous:-)
This is awesome! One of my fav drinks in a cake! And I love your header! It’s giving me the change itch!
Awww thanks. The header has gotten easy now that I’ve changed it 5 times in a week….but I’m sticking with this one!
Seriously, margs and cake. You rock, Aimee! This looks intensely moist and totally rich and I am dying over the fact that tequila is in the cake! Maybe if I made this for my not-so-nice coworkers, they’d like me better 🙂 yummy!
This cake has such a beautiful presentation I agree with adding the tequila.
Another super creative recipe from The Kitchen of Aimee! Margaritas AND pound cake TOGETHER? This shouldn’t even be legal. I can totally eat this for breakfast right?! With a magarita on the side?
Had to pop over when I saw the words margarita & cake in the same sentence :~) This sounds really yummy…especially chilled on a hot summer night!
I need this for breakfast! Yes, tequila for breakfast! You haven’t met my coworkers 😉
I need to work where you work!
This looks amazing! I would love if you could join Thursday Food Fest at Http://www.theeaseoffreeze.com. I hope I see you there. I open Wed eve!
Saw you at Tip Junkie 🙂
This might have to be a treat at my Bunco group! Sounds delicious!
Catherine
http://tbc-tobecontinued.blogspot.com/2012/07/simple-summer-dress.html
Thanks for stopping by! Let me know if you make the cake!! Enjoy!