I got one of my favorite cake recipes, for Zesty Lemon Pound Cakes, from the back of the cardboard label that came on a Wilton pan. So when I bought a Wilton bundt pan and found a recipe for Margarita Cake on the back, I saved it in hopes that it would be equally delightful. Three years later, I finally got around to trying it!
This cake uses a mix, so I apologize to those who are averse to cake mixes. If you have been following my blog for very long, you know I prefer cakes that start with a mix for not only the ease, but the flavor & texture. (I make no apologies for my unrefined ways.) As is the case with many doctored cake mix cakes, you can not tell it started with a mix. The margarita mix, along with the lime zest in the cake and glaze, gives it a nice lime flavor, and the texture is incredible. The only thing I’ve ever had that is similar to it is a sour cream angel food cake, managing to be both airy and a little dense all at the same time. Honestly, the texture delighted me so much that I ate a second piece that I really didn’t need, just to feel it in my mouth a little bit longer.
1 package (18.25 oz) white cake mix
1 can (10 oz) frozen margarita mix, thawed and undiluted
3 egg whites
2 tablespoons vegetable oil
3 tablespoons finely chopped lime zest, divided
1 cup confectioners sugar
Lime juice, as desired
Coarse sugar for garnish (optional)
Preheat oven to 350 degrees F. Grease and flour a bundt pan; set aside. In large bowl, combine cake mix, thawed margarita mix, eggs and oil. Beat at medium speed two minutes. Stir in 2 tablespoons of the lime zest. Pour into prepared pan. Bake 40-45 minutes or until toothpick inserted in middle comes out clean. Cool in pan 5 minutes; invert onto cooling rack, remove from pan, and cool completely. In a small bowl, combine confectioners sugar, 1 tablespoon lime zest and enough lime juice to make a glaze; drizzle over cake. If desired, sprinkle the top of the cake with coarse sugar to resemble salt.
Makes 10-12 servings
Recipe source: Wilton