Margarita Bundt Cake is a velvety and tangy pound cake that is perfect for summer.
I find it so interesting what resonates as sad with children, even older children. To this day I do not think my kids are bothered by the mom dying at the beginning of The Land Before Time (I did not even allow them to watch Bambi or The Fox and The Hound at our house, because I could not handle it!), nor did they ever seem very saddened by what Dumbo’s mom went through. But we just watched Edward Scissorhands tonight, and I was surprised at how strongly my kids were affected by the bittersweet ending. They found it uproariously funny in all the appropriate moments but were clearly waiting for the HEA (happily ever after) that never came.
Alex in particular is still refusing to admit it was a good movie!
Anyway, on to this Margarita Bundt Cake. Sorry–as usual–for all of the extended silences. But you guys are probably used to me being pretty gone during June, as that is when we head to the Outer Banks with my family, and this year was no different, although the move made it a little more hectic. I got home and was immediately flummoxed by the fact that I still have not replaced my photography table (witness these photos, which were taken outside on our picnic table), so things continue to be haphazard. Just a bit.
All the more reason to slow down and have some Margarita Bundt Cake!
Everybody loved this cake! I chose to let my kids eat it–the small amount of tequila will have no more effect than using copious quantities of vanilla extract in a cake. The cream cheese in the batter emphasizes the tangy lime and the double glaze does also. If you are a lime lover like me, you will adore this cake. I chose to serve it plain, but it would also be delicious with fresh berries.
This cake is adapted from my Cold Oven Cream Cheese Pound Cake; I chose that cake because the cream cheese is a nice, tangy fit with the margarita flavors.
- 3 cups (330 g) cake flour (I subbed 1/4 cup potato starch and 2 3/4 cups AP flour)
- 1 1/2 t baking powder
- 1 t salt
- 8 oz cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- zest of 2 limes
- 2 1/2 cups superfine sugar
- 6 large eggs, room temperature
- 1 t ground vanilla beans
- 2 T decent tequila
- 2 T fresh lime juice
- 1/2 t orange extract
- juice of 2 limes
- 1/3 cup sugar
- 1-2 t of good (better than above if possible, I used a reposado tequila that was not super expensive) but not super pricey tequila
- juice of 2 limes
- Approx. 1 cup powdered sugar
- 1 T heavy cream
Adjust the oven rack to the lower middle position. Spray a 12 cup bundt pan with a grease/flour combo such as Baker’s Joy (or do it yourself). (You can also split into a 10-cup bundt and 2 mini loaves.) Set aside.
- Thoroughly whisk together the flour, salt and baking powder. Set aside.
Beat the cream cheese for 30 seconds on medium speed until it is quite creamy. Add the butter and lime zest and beat for 1 minute on medium speed, until the butter and cream cheese are completely blended.
- With the mixer running on medium high, slowly add the sugar and beat until fluffy, 3-4 minutes. Scrape down the sides of the bowl at regular intervals.
With the mixer on medium speed add the eggs, one at a time, scraping down the sides of the bowl after each addition. After the last egg, add the ground vanilla, lime juice, tequila and orange extract. Beat for 1 more minute.
Turn the mixer down to low and add the flour in 5 additions, scraping down the sides of the bowl after each addition. After the last addition, beat the batter on medium speed for 30 seconds. Scrape the batter into the prepared bundt pan, smoothing the top out when finished. Place the pan in the cold oven.
Turn the temperature to 325 F and bake for 65-80 minutes–do not open the oven any more than necessary (to check for doneness). (I was able to whisk out my mini loaves without adverse effect at around the 30 minute mark, and I checked for doneness for my 10-cup bundt at 55 minutes.) The cake is done when it is golden brown and a cake tester comes out clean.
Place the sugar and lime juice into a small sauce pan and bring to a boil. Whisk until the sugar is dissolved and add the tequila. Whisk and then remove from the heat.
Cool the cake in the pan for 15 minutes. Then invert it onto a cooling rack, and place wax paper or foil under the rack. Using a silicone brush, brush the glaze all over the warm cake. Repeat until the glaze is gone.
Squeeze the lime juice into a bowl. Add 1/2 cup of powdered sugar and whisk. Continue adding powdered sugar until the glaze is thick but pourable. You may not use all of the powdered sugar. Whisk in the heavy cream when done.
When the cake has cooled completely, drizzle the glaze over the cake. Catch what falls beneath with either foil or wax paper. Place fresh wax paper or foil under the cake drizzle the drippings back over the cake. Repeat until either the glaze is gone or you are happy with the amount of glaze.
Let the cake stand until the glaze has set.
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