★★★★★

Cherry Margarita Pound Cake

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!

Slice of cherry pound cake being removed from plate.

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

Ingredients needed to make cherry cake.

What I love about pound cake is the delicious texture! To achieve the perfect pound cake you’ll need:

ButterI always opt for unsalted in 99% of my baking.

Sour Cream adds the perfect amount of moisture to the cake! Greek Yogurt also works.

Eggsto 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 by step photos showing how to make cherry 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

Pink cherry glaze with whisk for pound cake.

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

Can you freeze pound cake?

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.

Why is my pound cake so heavy?

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!

How do I know when my cherry cake is done baking?

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.

Slice of cherry margarita pound cake being served on a white plate.

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!

Cherry margarita pound cake on marble cake plate.

More Cake Recipes

Yield: 16 servings

Cherry Margarita Pound Cake

Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes

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!

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

  1. 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).
  2. In small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture, alternating with sour cream until fully mixed.
  3. 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.
  4. Let cake cool about 10 minutes in pan. Remove from pan then cool completely on wire rack.
  5. 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.

Recommended Products

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 469Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 109mgSodium: 197mgCarbohydrates: 74gFiber: 1gSugar: 54gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 19, 2021

Comments & Reviews

  1. Hi! U=I was just wondering if this can be made without the alcohol, maybe a substitution of some sort? Thanks in advance! 🙂
    Kathy

  2. You can’t go wrong with Tequila!

    Oh aye! Tequila in cake! That’s a happy, happy day! 😀

  3. This looks so delicious! And, the perfect cake to bake & to ship to my grown son for Valentine’s day. I’m wondering what your thoughts are on using morello cherries/juice instead of maraschino?

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