Tequila-Lime Pound Cake With Vanilla Glaze Recipe

Adapted from Chrysta Wilson

Tequila-Lime Pound Cake With Vanilla Glaze
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Tequila-Lime Pound Cake With Vanilla Glaze, adapted from Chrysta Wilson
Prep Time
Cook Time
Bundt cake
Total time: 1 hour, 15 minutes
  • 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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
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