Description
This Shirley Temple Cake is a dense, moist pound cake inspired by the classic drink. It features flavors of lemon and maraschino cherry, with a hint of fizz from 7up soda, all topped with a simple lemon glaze.
Ingredients
Scale
For the Cake:
- 1 1/2 cups (3 sticks, 340g) unsalted butter, softened to room temperature
- 3 cups (600g) granulated sugar
- 5 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- 2 teaspoons lemon extract
- 3/4 cup (177ml) 7up soda (or other lemon-lime soda)
- 1 (10-ounce) jar maraschino cherries, drained, juice reserved
For the Glaze:
- 2 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon lemon extract
- 3–4 tablespoons milk (or some of the reserved cherry juice)
Optional Garnish:
- Extra maraschino cherries
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 325°F (160°C). Generously grease a 10-cup Bundt pan with shortening, then dust it thoroughly with flour, tapping out any excess. Proper pan preparation is crucial for Bundt cakes.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add Eggs: Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
- Alternate Dry and Wet Ingredients: Add the flour to the creamed mixture in three additions, alternating with the lemon extract and 7up soda in two additions (begin and end with flour). Mix on low speed until just combined after each addition. Do not overmix.
- Fold in Cherries: Gently fold the drained maraschino cherries into the batter using a rubber spatula.
- Bake: Spread the batter evenly into the prepared Bundt pan. Bake for 70-90 minutes (1 hour 10 minutes to 1 hour 30 minutes), or until the center is set and a long wooden skewer or cake tester inserted into the deepest part of the cake comes out clean. Baking time can vary significantly depending on the pan and oven.
- Cool in Pan: Allow the cake to cool in the Bundt pan on a wire rack for 10-15 minutes.
- Soak with Cherry Juice: While the cake is still warm in the pan, use a skewer to poke holes all over the bottom (which will become the top) of the cake. Slowly pour the reserved cherry juice evenly over the cake, allowing it to soak in.
- Cool Completely: Let the cake cool completely in the pan before inverting it onto a serving dish or cooling rack.
- Make Glaze: In a small bowl, whisk together the powdered sugar, lemon extract, and 3 tablespoons of milk (or reserved cherry juice). Add more liquid, 1 teaspoon at a time, until the glaze reaches your desired drizzling consistency.
- Glaze and Serve: Drizzle the glaze over the cooled cake. Top with extra maraschino cherries, if desired. Let the glaze set before slicing and serving.
Notes
- Room Temperature Ingredients: Using room-temperature butter and eggs is important for a smooth, well-emulsified batter.
- Bundt Pan Prep: Thoroughly greasing and flouring the Bundt pan is crucial to prevent sticking. Pay attention to all the crevices.
- Cherries: Drain the cherries well and reserve the juice for soaking the cake.
- Do Not Overmix: Overmixing the batter after adding the flour can result in a tough cake.
- Baking Time: Bundt cakes take a while to bake. Start checking for doneness around 70 minutes.
- Soaking: Poking holes and adding the cherry juice while the cake is warm helps it absorb the flavor and adds moisture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. This cake also freezes well (unglazed is best for freezing).