Shirley Temple Cake
Sweet, nostalgic, and bursting with cherry-lemon flavor, this Shirley Temple Cake is a delightful dessert tribute to everyone’s favorite childhood drink.
Servings: 12 servings
Calories: 480kcal
Equipment
- Bundt Pan
- Mixing Bowl
Ingredients
For the Cake
- 1.5 cups Unsalted Butter, softened
- 3 cups Granulated Sugar
- 5 large Eggs
- 3 cups All-Purpose Flour
- 2 teaspoons Lemon Extract
- 0.75 cups 7UP Soda
- 10 oz Maraschino Cherries, drained and chopped Reserve juice for soaking
For the Glaze
- 2 cups Powdered Sugar
- 1 teaspoon Lemon Extract
- 3-4 tablespoons Milk
- Reserved Cherry Juice
Instructions
- 1. Preheat oven to 325°F (163°C) and grease a bundt pan with shortening and dust with flour.
- 2. Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
- 3. Add flour gradually and mix until smooth. Mix in lemon extract and 7UP until just combined.
- 4. Fold in chopped maraschino cherries gently.
- 5. Pour batter into the prepared bundt pan and bake for 1½ hours or until a toothpick comes out clean.
- 6. Cool in pan for 10–15 minutes, then invert onto a plate. Poke holes in the warm cake and pour reserved cherry juice over the top to soak in.
- 7. Let cake cool completely. Whisk powdered sugar, lemon extract, and milk to make a glaze. Drizzle over cooled cake and garnish with extra cherries if desired.
Notes
Make sure to pat cherries dry slightly after draining to avoid excess moisture in the batter. For best presentation, wait until the glaze has set before slicing.
Nutrition
Calories: 480kcal | Fat: 24g