Tequila-Lime Pound Cake With Vanilla Glaze Recipe
Adapted from Chrysta Wilson
Tequila-Lime Pound Cake With Vanilla Glaze
Tequila-Lime Pound Cake With Vanilla Glaze, adapted from Chrysta Wilson
Prep Time
0
minutes
Cook Time
1.25
hours
Servings
1
Bundt cake
Total time: 1 hour, 15 minutes
Ingredients
- For the cake
- 3 cups flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups whole milk
- ½ teaspoon pure vanilla extract
- ¼ cup tequila
- ¼ cup fresh lime juice
- 3 tablespoons fresh lime zest
- 1½ cups (3 sticks) unsalted butter
- 3 cups sugar
- 5 large eggs
- For the glaze
- 2 cups confectioners' sugar, sifted
- 4 tablespoons whole milk
- ½ teaspoon pure vanilla extract
Directions
- Make the cake: Preheat the oven to 325°F. Coat a 12-inch (10-cup) Bundt pan with cooking spray (or grease with butter and flour).
- In a bowl, si( together the flour, baking powder and salt and set aside. In a separate bowl, combine the milk with the vanilla extract, tequila, lime juice and zest and set aside. (Note: The lime juice and zest will slightly curdle the milk because of their natural acids; this will not have a negative impact on the cake.) 3. In a mixing bowl, cream the butter and sugar using an electric mixer fitted with a paddle attachment. Beat in the eggs, 1 at a time, until mixed well. Beginning and ending with the flour mixture, add one- third of the dry ingredients and then half of the liquid ingredients, alternating until everything is mixed well.
- Pour the batter into the prepared pan and bake for 65 to 75 minutes, or until a wooden skewer or cake tester comes out clean. Let the cake cool in the pan for at least 1 hour before turning out onto a plate and glazing.
- Make the glaze: Put the confectioners' sugar into a bowl. Add the milk and vanilla extract and whisk until the sugar dissolves. Pour the glaze over the cooled cake.