This ultra-moist, richly flavored Margarita Pound Cake is an elegant dessert for gatherings and special occasions. Buttery and decadent, the cake gets its bright citrus and margarita flavor from frozen margarita mix folded into the batter, then receives a light tequila-lime glaze while still warm. Finish with a simple sugar drizzle and a scattering of lime zest for a beautiful presentation and authentic margarita notes.
Ingredients for Margarita Pound Cake
Below are the main ingredients used for this recipe. The full, printable recipe and detailed instructions follow further down the page.
- 3 sticks unsalted butter, softened (about 339 g)
- 2¾ cups (550 g) sugar
- 5 large eggs, room temperature
- 3 cups (342 g) cake flour (not self-rising)
- 1 teaspoon baking powder
- 1 teaspoon (6 g) salt
- ¾ cup (176 g) frozen margarita mix, thawed
- ¼ cup milk (2% or whole)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- Zest of two limes and zest of one lemon (or substitute orange zest for lemon)
- Tequila Lime Glaze (for brushing the warm cake): ⅓ cup tequila, 2 tablespoons lime juice, 1 tablespoon water, ½ cup sugar, 1 tablespoon butter
- Easy Sugar Glaze/Drizzle: 2 cups confectioners’ sugar, 3 tablespoons lime juice and/or tequila, pinch of salt (plus lime zest to garnish)
How to Make a Margarita Pound Cake
Here’s a clear, step-by-step overview to guide you through the baking process. Read through all steps before you begin so your ingredients and equipment are ready.
- Grease and flour a tube or bundt pan (our pan is 10 inches and holds about 12 cups).
- Preheat the oven to 325°F (165°C).
- Whisk together the cake flour, baking powder, and salt in a bowl and set aside.
- In a mixer fitted with a paddle attachment, beat the softened butter on medium until smooth. Gradually add the sugar and continue beating on medium until the mixture is light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, mixing after each addition until each yolk is incorporated.
- Combine the thawed margarita mix with the milk, lime and lemon zest, lemon extract (if using), and vanilla extract in a measuring cup or small bowl.
- With the mixer on low, add the dry ingredients to the butter mixture alternately with the margarita mixture, beginning and ending with the dry ingredients. We do three additions of dry and two additions of wet.
- Spoon the batter into the prepared pan and smooth the top.
- Bake at 325°F for about 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary, so start checking toward the end of the baking window.
- Begin making the tequila-lime glaze in the last 10 minutes of baking so it’s ready to brush on the warm cake.
- When the cake comes out of the oven, brush the top lightly with the tequila-lime glaze while it is still in the pan. Let it cool for about 15 minutes before inverting onto a cake plate, then brush the sides and the top again so the warm cake soaks up the glaze. Note: you may not use all the glaze.
The tequila lime glaze adds a gentle tequila note without overpowering the cake. After the cake has absorbed the glaze and cooled slightly, finish with the sugar glaze.
Sugar Glaze
To make the decorative sugar glaze, combine sifted confectioners’ sugar with lime juice and/or a little tequila and a pinch of salt. Stir until smooth; if the glaze is too thick, add more liquid; if too thin, add more confectioners’ sugar. Spoon or pipe the glaze over the cooled cake and garnish with fresh lime zest for a bright finish.
Can’t find Margarita Mix?
Frozen margarita mix is widely available; Bacardi makes a popular version. If you can’t locate a margarita mix or prefer a different citrus profile, you can use a key lime or lemon-based pound cake recipe and brush it with the tequila-lime glaze for similar results.
More Party Cakes
If you enjoy boozy or cocktail-inspired bakes, consider trying other celebratory cakes such as limoncello cake, piña colada cake, rum cake, or a chocolate Kahlúa cake—each brings a spirited note perfect for entertaining.
Recipe: Margarita Pound Cake (Summary)
Prep time: about 30 minutes • Cook time: about 1 hour 5–10 minutes • Serves: 12–15
Tequila Lime Glaze (for brushing onto warm cake)
- ⅓ cup tequila
- 2 tablespoons lime juice
- 1 tablespoon water
- ½ cup sugar
- 1 tablespoon butter
Heat the glaze ingredients in a small saucepan over medium-high heat, stirring occasionally until the butter is melted and the sugar dissolves. Remove from heat and set aside to cool slightly before brushing onto the warm cake.
Storage
Store the cake at room temperature in an airtight container or under a cake dome. The glaze keeps the cake moist for several days.
Substitution for Cake Flour
If you don’t have cake flour, make a substitute using all-purpose flour: for each cup of flour required, remove 2 tablespoons of flour and replace with 2 tablespoons cornstarch. For this recipe, measure 3 cups all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons cornstarch; whisk well to combine.
Enjoy this Margarita Pound Cake as a show-stopping dessert for parties or a leisurely weekend treat—its balance of buttery crumb, citrus zest, and a hint of tequila makes it memorable and delicious.