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Margarita Meringue Pound Cake with Tequila Lime Curd

This Margarita Meringue Pound Cake features buttery layers of pound cake separated by Tequila Lime Curd and topped with toasted Italian meringue.
Prep Time 40 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Course Dessert
Servings 6

Equipment

  • Loaf pan
  • Brulee torch

Ingredients
  

Vanilla Lime Pound Cake

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 ½ cups all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • ¼ cup + 2 tbsp buttermilk room temperature
  • 1 tsp vanilla extract
  • 1 lime zested

Tequila Lime Curd

  • 4 limes juiced and zested
  • 1/2 cup granulated sugar
  • ¼ tsp salt
  • 3 large egg yolks
  • 3 whole large eggs
  • ½ oz tequila
  • ¼ cup unsalted butter cold, cut into cubes

Italian Meringue

  • ¾ cup granulated sugar
  • ½ cup water
  • 3 egg whites room temperature
  • ½ tsp cream of tartar

To Garnish

  • 1 lime sliced thin

Instructions
 

For the Cake

  • Preheat the oven to 350°F. Grease and line a loaf pan with parchment paper. Set aside.
  • Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream the sugar into the butter until light and fluffy. Scrape down the sides of the bowl and add the eggs one at a time, taking care to integrate the first egg before adding the second one.
  • In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set the mixer to low and add a third of the flour mixture. Once integrated, add a third of the buttermilk. Repeat until the buttermilk and flour mixture are fully incorporated. Add the vanilla and lime zest.
  • Pour the finished batter into the prepared pan and smooth the top with an offset spatula. Bake the cake for 35 - 40 minutes or until a toothpick can be inserted in the center of the cake and removed cleanly.
  • Let the cake cool in its pan for 10 minutes before removing and transferring to a cooling rack. Let cool completely before wrapping tightly in plastic wrap and transferring to the refrigerator. Chill for at least 2 hours.

For the Tequila Lime Curd

  • Place the lime juice, zest, sugar, and salt in a non-reactive bowl. Whisk the eggs and egg yolks into the mixture and place the bowl over a saucepan of rapidly simmering water.
  • Gently cook the curd until it thickens and reaches 170°F. Take the curd off of the heat and add the tequila and butter. Stir to melt the butter into the curd.
  • Once all of the butter is incorporated, force the curd through a fine-mesh strainer into a bowl and cover with plastic wrap. Press the plastic wrap directly onto the surface of the curd before transferring it to the fridge. Let chill for 3 hours.

For the Meringue

  • Once the curd is set, make the meringue. Pour the water and sugar into a small saucepan and place over high heat.
  • While the sugar and water mixture is heating up, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and whisk on high until soft, foamy peaks form.
  • Once the sugar mixture reaches 240°F, take it off of the heat. With the mixer running, slowly stream the hot sugar mixture into the egg whites. Beat on high until stiff peaks form. Set aside until ready to use.

To Assemble

  • Preheat the oven to 375°F.
  • Remove the ends and the dome portion of the chilled pound cake and set aside. Cut the remaining cake into four evenly-sized layers. Set aside.
  • Tear the removed ends and dome of the pound cake into crouton-sized pieces and transfer them to a baking sheet lined with parchment paper. Bake the cake pieces in the oven until crunchy and golden, about 15 -20 minutes. Set aside to cool
  • Place the bottom layer of the pound cake on a cake stand and cover with ⅓ of the Tequila Lime Curd. Place the second layer of cake on top and repeat the previous steps until you run out of curd and cake.
  • Spoon the meringue on top of the cake (you may not need all of the meringue) and decorate with the cake croutons and lime slices. Use a brulee torch to toast the meringue until golden. Serve immediately or chill until ready to serve. This cake is best served the same day the meringue is made.
Keyword curd, lime, meringue, pound cake, tequila