Description
The Shirley Temple Cake is an exquisite homage to the classic childhood drink, transformed into a delightful dessert. Its soft, buttery base intertwined with the sweet zing of cherries and the subtle tang of lemon creates a symphony of flavors. This cake not only tastes divine but also tells a story of nostalgia, perfect for gatherings, celebrations, or a cozy afternoon tea.
Ingredients
FOR THE CAKE:
1 1/2 cups butter (softened)
3 cups granulated sugar
5 large eggs (room temperature)
3 cups all-purpose flour
2 teaspoons lemon extract
3/4 cup 7up soda
10 ounces maraschino cherries (1 jar, drained and juice reserved)
FOR THE GLAZE:
2 cups powdered sugar
1 teaspoon lemon extract
3–4 tablespoons milk
Instructions
Preheat oven to 325º Fahrenheit.
In a large bowl, mix together the butter and sugar until light and fluffy.
Add in your eggs and continue to mix until blended.
Add in your flour and mix again until smooth.
Pour in your lemon extract and 7up, beating to combine.
Fold in your cherries.
Grease a 10″ bundt pan with shortening, then dust it with flour.
Spread the batter into the prepared bundt pan and bake for 70-90 minutes or until the center is set.
Allow the cake to cool for 10-15 minutes in the pan.
Turn the cake onto a serving dish. Using a skewer, poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top.
Let cool completely.
Meanwhile, mix together your glaze ingredients and drizzle over the top of your cake.
Top with more cherries if desired.
- Prep Time: 20 minutes
- Cook Time: 70-90 minutes
Nutrition
- Calories: 550