Description
This Shirley Temple cake is soft, buttery, and filled with cherry and citrus flavor, finished with a sweet glaze for a nostalgic dessert. It is perfect for celebratory desserts and family gatherings. A tender citrus cake is studded with cherries, soaked with cherry syrup, and finished with a smooth glaze that keeps every bite moist and flavorful.
Ingredients
- 1½ cups unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs room temperature
- 3 cups all purpose flour
- 2 teaspoons lemon extract
- ¾ cup lemon lime soda
- 10 ounces maraschino cherries chopped juice reserved
- ½ cup reserved cherry juice (for soak)
- 2 cups powdered sugar (for glaze)
- 1 teaspoon lemon extract (for glaze)
- 3 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 325°F. Grease a 10 inch bundt pan generously with butter and flour.
- Beat the butter and sugar in a large bowl until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the flour and mix just until smooth and fully combined.
- Pour in the lemon extract and lemon lime soda. Mix gently until incorporated.
- Fold the chopped cherries evenly throughout the batter.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, until the center is set and a skewer inserted comes out clean.
- Cool the cake in the pan for 15 minutes. Turn the cake out onto a serving plate.
- Use a skewer to poke holes all over the top of the cake. Slowly pour the reserved cherry juice over the surface until absorbed. Cool completely.
- Whisk together the powdered sugar, lemon extract, and milk until smooth. Drizzle the glaze over the cooled cake.
Notes
- Pour the cherry juice slowly so it absorbs evenly without pooling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Cake
- Method: Baking
- Cuisine: American