Here's a cake that truly knows how to celebrate! Margarita Cake converts that festive cocktail into a moist and buttery cake infused throughout with the zesty, zippy citrus flavors of the classic refreshment. Then it's glazed in even more tart and sweet lime flavors, invoking the wonderful sugar rim of the cake's namesake. Margarita Cake seems simple on the surface, but there's a party in each bite!
IngredientsFor the cake: • 1 (15.25-ounce) package of lemon cake mix • 1 (3.4-ounce) package of instant lemon pudding mix • 1 (10-ounce) can of frozen non-alcoholic margarita mix, thawed • 4 large eggs, room temperature • 1/2 cup butter, softened • 2 tablespoons lime juice • 3 teaspoons lime zest, grated For the glaze: • 1 1/2 cups confectioners' sugar • 3 tablespoons lime juice
Preheat the oven to 350 degrees F.
Grease and flour a 10-inch fluted tube pan.
In a large bowl, combine the cake mix, pudding mix, margarita mix, eggs, butter, 2 tablespoons lime juice, and the lime zest.
With a stand mixer or a hand-held electric mixer, beat the mixture on low speed for 30 seconds.
Beat on medium for 2 minutes.
Transfer the batter to the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes.
Cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely, about 10-20 minutes.
Combine the confectioners' sugar and the remaining lime juice together into a glaze.
Drizzle the glaze over the cake.