Margarita Pound Cake
"This decadent Margarita Pound Cake is buttery, moist, and soft with fantastic flavor. It is a great cake for entertaining!..."
INGREDIENTS
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3 sticks unsalted butter, softened ( (339g))
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2¾ cups (550g) sugar
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5 large eggs, room temperature ((place in a bowl of warm water for 5 minutes to speed up the process).)
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3 cups (342 g) cake flour ((Not self rising. We use Swan's Down, bleached))
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1 teaspoon baking powder
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1 teaspoon (6g) salt
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¾ cup (176 g) frozen margarita mix, thawed
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¼ cup milk ( (We use 2 percent or full fat))
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1 teaspoon vanilla extract
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1 teaspoon lemon extract ((optional))
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zest of two limes
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zest of one lemon ((Optional. You could also swap in zest from one orange))
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⅓ cup tequila
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2 tablespoons lime juice
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1 tablespoon water
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½ cup sugar
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1 tablespoon butter
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2 cups confectioners sugar (measure then sift)
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3 tablespoons Lime juice and/or tequila
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pinch of salt
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lime zest - optional
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