Shirley Temple Cake
Creamy, bright, and just the right amount of nostalgic, Shirley Temple Cake is a joyful dessert that tastes like a celebration in every bite.
Servings: 12 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
- Wire Rack
Ingredients
Ingredients
- 1.5 cups Unsalted Butter, softened At room temperature
- 3 cups Granulated Sugar
- 5 large Eggs At room temperature
- 3 cups All-Purpose Flour Measured and leveled
- 2 teaspoons Lemon Extract
- 0.75 cup 7UP Soda Room temperature
- 10 oz Maraschino Cherries Drained and chopped, reserve juice for soaking
- 2 cups Powdered Sugar Sifted for smooth glaze
- 1 teaspoon Lemon Extract For glaze
- 3-4 tablespoons Milk For glaze; adjust to desired thickness
- 1 cup Reserved Cherry Juice From drained maraschino cherries
Instructions
- Preheat oven to 325°F (163°C). Grease a bundt pan thoroughly with shortening and dust with flour, tapping out excess.
- Cream together the softened butter and granulated sugar until light and fluffy — about 3–5 minutes with an electric mixer on medium speed. Scrape the bowl as needed. Add the eggs one at a time, beating well after each addition.
- Add the flour gradually, mixing on low until just combined. Stir in the lemon extract. Pour in the 7UP and fold gently until the batter is smooth.
- Fold in the chopped maraschino cherries gently with a spatula.
- Pour batter into the prepared bundt pan and bake for about 1½ hours, or until a toothpick comes out clean.
- Cool the cake in the pan for 10–15 minutes. Invert onto a plate and poke holes in the top. Pour reserved cherry juice over the cake.
- Let the cake cool completely. To make the glaze, whisk together powdered sugar, lemon extract, and milk until smooth. Drizzle over the cooled cake.
Notes
For a deeper cherry flavor, warm the reserved cherry juice before pouring it over the cake.