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Shirley Temple Cake
4.7 from 321 votes

Shirley Temple Cake

Shirley Temple Cake is a lightly flavored bundt cake made with butter, sugar, eggs, flour, lemon extract, and 7up soda, folded with maraschino cherries. After baking, holes are poked in the cake to soak in reserved cherry juice before a simple sweet glaze is drizzled on top. This cake combines moist crumb and subtle cherry and lemon flavors.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 12
Calories: 623 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake:
  • 1 1/2 cups butter (softened)
  • 3 cups granulated sugar
  • 5 large egg room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons lemon extract
  • 3/4 cup 7up soda
  • 10 ounces maraschino cherries (1 jar, drained and juice reserved)
For the glaze:
  • 2 cups powdered sugar
  • 1 teaspoon lemon extract
  • 3-4 tablespoons milk

Instructions

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  1. Preheat oven to 325º Fahrenheit.
  2. In large bowl mix together your butter and sugar until light and fluffy.
  3. Add in your eggs and continue to mix until blended.
  4. Add in your flour and mix again until smooth.
  5. Pour in your lemon extract and 7up and beat to combine.
  6. Fold in your cherries.
  7. Grease a 10" bundt pan with shortening, then dust it with flour.
  8. Spread the batter into the prepared bundt pan and bake for 70-90 minutes or until center is set. The exact time will depend on your oven and pan so watch it closely.
  9. Allow the cake to cool for 10-15 minutes in the pan.* (see note below about juice)
  10. Turn the cake onto serving dish. Using a skewer, poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well.
  11. Let cool completely.
  12. Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
  13. Top with more cherries if desired.
  14. Store the cake at room temperature in an airtight container for 3 days. Refrigerate for up to 5 days. This cake also freezes well.

Notes

  • Poke holes in cake before or after removing it from the pan to soak in cherry juice depending on your preferred juice distribution and cleanup ease.
  • Cut the cake into 12 slices; calorie counts are approximate and vary based on ingredient brands.
  • The glaze and cherry juice add moistness and contrast to the lemon and cherry flavors.

Nutrition Information

Calories 623kcal (31%) Carbohydrates 95g (32%) Protein 5g (10%) Fat 25g (38%) Saturated Fat 15g (75%) Cholesterol 129mg (43%) Sodium 233mg (10%) Potassium 70mg (1%) Sugar 71g (142%) Vitamin A 815IU (16%) Calcium 26mg (3%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 623

% Daily Value*

Calories 623kcal 31%
Carbohydrates 95g 32%
Protein 5g 10%
Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 129mg 43%
Sodium 233mg 10%
Potassium 70mg 1%
Sugar 71g 142%
Vitamin A 815IU 16%
Calcium 26mg 3%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.