Margarita Bundt Cake

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Margarita Pound Cake
What's your Take?

My favorite thing about margaritas is the tart, tangy lime flavor.  Forget all the special fruity flavored ones -- the original is where it's at.  Celebrate Cinco De Mayo family style with this (alcohol free) Margarita Bundt Cake.  It's moist, lime-ey, and has the perfect dense texture. 

What you'll need

  • Cake
  • 1 box (18.25 oz) white cake mix
  • 3/4 cup frozen margarita concentrate, thawed
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 4 large eggs

  • Glaze
  • 1/4 cup frozen margarita concentrate, thawed
  • 1 1/2 cup sifted powdered sugar

Helpful Tip:

For a festive touch, add a bit of green color to the glaze, or sprinkle lime zest on top of the cake. Garnish with coarse salt for a "margarita" look.

How to make it

  1. Preheat oven to 350.  Butter and flour a 12 cup Bundt pan and set aside.

  2. In the bowl of your mixer, combine cake mix, margarita concentrate, eggs, oil, and sour cream.  Beat on low speed for 30 seconds, then medium speed for four minutes, scraping the sides of the bowl as needed.  Pour batter in prepared pan and bake for about 45 minutes, until cake is browned and a knife inserted in the cake comes out clean.  Let cool in pan for 10 minutes, then carefully flip pan onto a wire rack.  Let cake cool completely.

  3. Prepare glaze:  In a medium bowl, whisk powdered sugar and margarita concentrate together until smooth.  Pour over cooled cake, letting it drizzle down the sides.

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