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!


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 ½ lime)
  • Maraschino cherries, for garnish


  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!


  • 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.

Nutrition Information:



Serving Size:


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.

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