💭 Who is Shirley Temple
This Shirley Temple Bundt Cake recipe is an old family recipe handed down to me from my great grandmother Leda Waddell.
Many of you are probably too young to remember Shirley Temple, but you might've heard of her non-alcoholic drink popular for kids. Well, this is the cake version of her famous drink.
💭 What does this cake taste like
This bundt cake has a nice lemony flavor and is super moist. This is in part because this cake recipe uses 7-Up as its liquid as opposed to water like most cake recipes. You won't really taste the 7-Up, it's simply used as a replacement for water to change the consistency a bit.
For more awesome recipes like this one, check out these Cake and Cupcakes Recipes! You won't be disappointed! Also check out these recipes with 7-Up:
📋 Gather your Ingredients
You will need the following ingredients to make this Shirley Temple Bundt Cake recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Eggs, All Purpose Flour, Lemon Extract, 7-Up, Maraschino Cherries, Powdered Sugar and Milk.
🥣 How to make Shirley Temple Bundt Cake
In a large bowl mix together your butter and sugar until light and fluffy. Add eggs and continue to mix until blended. Add flour and mix again until smooth. Pour in lemon extract and 7 up and beat to combine.
Drain cherries reserving the juice. Chop cherries to the desired size. Toss cherries in flour. This will prevent them from going to the bottom of the cake. Fold cherries into the batter mixture.
Grease a bundt pan then dust it with flour. Spread the batter into the greased and floured pan.
Bake for 1 ½ hours or until a toothpick comes out clean.
Let the cake cool in the pan for 20 to 30 minutes. Turn the cake onto a serving dish and let cool slightly. Poke holes all over the top of the cake and pour reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom. Let cool completely.
While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and milk. Drizzle the glaze over the top of the cake. Top with more cherries if desired.
Shirley Temple Bundt Cake
Equipment
- Bundt Pan
Ingredients
CAKE INGREDIENTS
- 1 ½ Cups Unsalted Butter, Softened
- 3 Cups White Sugar
- 5 Eggs
- 3 Cups All Purpose Flour
- 2 tablespoon Lemon Extract
- ¾ Cup 7-Up
- 10 oz Maraschino Cherries
GLAZE INGREDIENTS
- 2 Cups Powdered Sugar
- 1 tablespoon Lemon Extract
- 4 tablespoon Milk
Instructions
MAKE THE CAKE
- Preheat oven to 325°F.
- In large bowl mix together your butter and sugar until light and fluffy.
- Add eggs and continue to mix until blended.
- Add flour and mix again until smooth.
- Pour in lemon extract and 7 up and beat to combine.
- Drain cherries reserving the juice. Chop cherries to desired size. Toss cherries in flour. This will prevent them from going to the bottom of the cake. Fold cherries into batter mixture.
- Grease a bundt pan then dust it with flour. Spread the batter into the greased and floured pan.
- Bake for 1 ½ hours or until toothpick comes out clean.
- Let the cake cool in the pan for 20 to 30 minutes.
- Turn the cake onto serving dish and let cool slightly. Poke holes all over the top of the cake and pour reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom. Let cool completely.
MAKE THE GLAZE
- While cake is cooling, make the glaze by mixing the powdered sugar, lemon extract and milk. Drizzle the glaze over the top of the cake. Top with more cherries if desired.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Loren
This cake was so moist even the next day. So delicious. Will make it again for an event I have coming up.