I’ve been dying to share this heavenly Strawberry Margarita Pound Cake recipe with y’all because, well, I nearly killed myself taking the pictures. LOL But seriously, I wore myself out the day I made this cake because I was taking pictures for another recipe and editing another post. And I almost fell backward off of the stool I use to take pictures.
Y’all, I wasn’t aware of just how much work goes into a food blog! I’m definitely not complaining because I love food, I love talking to you guys about food, and I absolutely love it when you guys try my recipes! But I’d be lying if I didn’t say it’s challenging for me. Living with autoimmune diseases is a daily challenge and I’m still learning exactly how to lessen my symptoms. Autoimmune diseases make daily tasks a feat to complete, but honey am I happy when I’ve accomplished a few of the goals I’ve set for that day! And some days after completing tasks I just want a lil’ drink. LOL Enters this Strawberry Margarita Pound Cake!
Inspiration Behind Strawberry Margarita Pound Cake
So the inspiration behind this cake is from my craving for a strawberry margarita and pound cake. It’s summer, there’s no better time for a strawberry margarita! And should I REALLY have to explain my reasoning behind the pound cake?! I apologize if you didn’t have a grandma or great aunt who could put their feet with webbed toes into some pound cake! The cakes from the grocery store will never be able to light a candle to homemade.
When I was growing up I could always expect some kind of pound cake to be on the table at family gatherings. Buttermilk, vanilla, lemon, and Sock It To Me pound cake were the most common flavors. And there would usually be more than one pound cake on the table because the cook knew everyone was going to want a slice for now and a slice to take home. If I was forced to pick my favorite pound cake I would have to say Sock It To Me and then buttermilk, but that’s before I made this Strawberry Margarita Pound Cake!
What Makes This Pound Cake Rock!
I’m sure by now y’all are dying to know what the heck makes this pound cake so special. The sauce and the glaze are the keys. But first, let’s talk about the cake batter. I found one of my mom’s old pound cake recipes that didn’t call for a pound of butter and sugar because we don’t actually need that much butter and sugar to make a great pound cake! Oh, you guys know I had to make things a bit healthier by using organic brown eggs, organic evaporated cane juice (sugar), and organic white whole wheat flour. I actually explain why I like to use organic ingredients while baking on my online dessert shop, Piece of Paradise.
The margarita flavor comes in with a substantial amount of lime zest and juice and a lil’ bit of tequila! Didn’t want to use too much tequila in the cake because I wanted the margarita flavor to be more concentrated in the glaze and sauce. The sliced strawberries are then delicately folded into the cake batter right at the end of mixing the ingredients. I then let the cake batter sit for at least 10 minutes to give the whole wheat flour time to hydrate. If you don’t let the cake batter hydrate before baking you should wait at least a day for the bran and germ to soften. So I suggest just waiting 10 minutes before popping that baby into the oven! Who has time (or willpower) to wait at least a day before they can enjoy the cake? Not this girl!
I used a fluted tube pan, but if you don’t own one you can use 2 loaf pans. This tube pan actually belonged to my great-grandmother who owned a restaurant. So I’m sure 1,000’s of pound cakes have been baked in this pan! Heck, you could even turn these into cupcakes if you want to. Back in the day, I used to sell pound cake cupcakes to customers. They were a hit!
Let’s delve into this glaze and sauce…two words: tequila and lime. HONEY! If you don’t like margaritas this may not be the cake for you! LOL The sauce is incredible and takes this cake to another level! The tequila flavor is very present so nobody will be questioning whether or not you actually used any in this cake. But I have some disappointing news. L I’m so ashamed of myself. I made the sauce and it slipped my memory to brush it onto the cake before I poured the glaze on. Just blame it on the Fibro fog. LOL Don’t be like me! Brush that sauce on top of that pound cake BEFORE you drizzle the glaze on top. I was already in the midst of eating my slice of cake before I realized I forgot the sauce so I spooned a little on top and took a picture just to show you all!
Okay, so I’m starting to salivate as I write this and gaze at the picture above, so I’m just going to stop here and go bake another Strawberry Margarita Pound Cake! You probably already have the strawberries, tequila, and limes at home to make this recipe right now. If you don’t have the organic ingredients just go ahead and use the ingredients you already have. Remember the transition to organic ingredients isn’t a race, but a marathon so you will stay the course. Slowly start to swap out the ingredients and you will be baking and cooking organic foods in no time!
As always, if you loved this recipe, please share it using the share buttons at the side, top, and bottom of this post and Pin this recipe to your dessert board! When are you going to try this Strawberry Margarita Pound Cake? Let me know in the comment section below or on social media by following me here: Bloglovin’,Facebook, Instagram, Twitter and Snapchat (@merci_britte) to stay up-to-date. Also please subscribe to my YouTube channel because I will be adding more recipe and chat videos soon!
- 2 cups evaporated cane juice
- 1 cup butter softened
- 5 organic brown eggs
- 2 teaspoons tequila
- Zest of 1 lime
- 3 cups organic white whole wheat flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- Pinch of sea salt
- 1/4 cup lime juice
- 3/4 cup milk
- 1 1/2 cup sliced strawberries
- 4 tablespoons butter
- 1 1/2 cups organic evaporated cane juice
- 1/4 cup heavy cream
- Zest of ½ lime
- Juice of ½ lime
- 3 tablespoons tequila
- 2 cups organic powdered sugar sifted
- Zest of ½ lime
- 1-2 teaspoons lime juice
- 2-3 tablespoons tequila
- Pinch of sea salt
Cake: Preheat oven to 350° F. In a stand mixer, cream organic evaporated cane juice and butter on medium speed for 1 minute. Beat in eggs, one at a time for about 20 seconds until each addition is fully combined. Next, add in lime zest and tequila. Mix until combined, about 10 seconds. In a liquid measuring cup, combine lime juice and milk. On low speed, alternate the flour, baking powder & soda with the lime/milk mixture into the cake batter. Beat well after each addition. Fold in sliced strawberries with a spatula. Let cake batter rest (hydrate) for at least 10 minutes. Spread batter into a greased and floured tube pan. Bake for 60 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool on a baking rack for 15 minutes. Invert onto a cake plate.
Sauce: While the cake is baking, prepare the sauce. In a medium sized saucepan, melt butter and sugar over low heat. Add heavy cream, lime zest, and lime juice. Stir to combine and turn the heat up to medium. Cook for 5-7 minutes, stirring occasionally. Once the sauce has thickened, remove the pan from the stove and add the tequila. Once the cake has cooled, brush sauce on top. Preserve remaining sauce to serve with sliced cake, if desired.
Glaze: In a medium sized bowl, whisk together powdered sugar, lime zest, salt, lime juice, and tequila. Start with smallest measurements of lime juice and tequila. If thinner glazed is desired, add the additional tequila and lime juice. Drizzle glaze on top of the cake.