Cherry Margarita Pound Cake

• FOR THE CAKE:
• 1 cup Butter, Softened
• 3 cups Granulated Sugar
• 6 whole Eggs, Separated
• 4 whole (small) Limes, Zested (Save Some Juice For The Glaze)
• 1/2 cups Tequila
• 3 cups All-purpose Flour
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Kosher Salt
• 1 cup Sour Cream
• FOR THE GLAZE:
• 2 cups Powdered Sugar
• 1 Tablespoon Lime Juice
• 5 teaspoons Maraschino Cherry Juice

1. In a large mixing bowl, beat butter until creamy. Add in sugar, beating until fluffy. Add egg yolks, one at a time (save whites for later in this recipe). Beat well after each egg yolk addition. Beat in lime zest (you can substitute 1/2 cup fresh lime juice if you prefer) and tequila .
2. In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to mixing bowl, alternating with sour cream until fully mixed.
3. In a clean mixing bowl, beat egg whites at high speed until stiff peaks form. Fold gently into cake batter. Pour mixture into Bundt pun (sprayed with nonstick baking spray with flour). Bake in a 325u0b0F oven for 85-90 minutes.
4. Let cake cool about 10 minutes in pan. Remove from pan then cool completely on wire rack.
5. To make glaze, whisk together the sugar with lime and cherry juice. Drizzle over cooled cake. Enjoy!
6. Recipe adapted from callimakesdo's Lemon Pound Cake, also found in TK.

cake, butter, sugar, eggs, tequila, allpurpose, ubc, ubc, ubc, sour cream, powdered sugar, lime juice, maraschino

Taken from tastykitchen.com/recipes/desserts/cherry-margarita-pound-cake/ (may not work)