You have to try this Shirley Temple Pound Cake if you’re searching for a different twist on pound cake. An old-fashioned, buttery 7-Up pound cake with a touch of maraschino cherries creates a delicious new favorite!!
Due to the fact that they are moist, thick, and soft, pound cakes are one of my favorite types of cakes to make. Baking cakes that are dry and crumbly makes my heart hurt, as I believe they are an abomination that should be eliminated by all means. However, pound cakes rarely fail to satisfy. This is especially true with handmade pound cakes, which are consistently moist and delicate.
I made this 7-Up Pound Cake a long time ago, and it was a huge hit in my household (and yours!). It makes a stunning cake that is soft and fluffy with a moist crumb, and it has a light lemon-lime soda taste with a zing of fresh lemon and lime zest to complement the light flavor. Because I believe it does not need icing to hold its own, it is, in my view, a near-perfect cake. A little 7-Up glaze completed the look perfectly.
It begins off like any other cake recipe worth it’s salt: The butter and sugar are creamed together, then the eggs are added one at a time, followed by the lemon and lime juices, vanilla, and the zests of the lemon and limes, all of which are combined. Once you get a nice cake batter combined, alternating putting in the flour (there is no leavening in this recipe owing to a large amount of batter!) and the 7-Up until you have a smooth cake batter. Then we’ll add some maraschino cherries to finish it off! Pour the batter into a Bundt pan that has been very well greased. I really mean it. The lubricant is VERY thick. I guarantee you that this cake will cling to your teeth. Shortening and flour are my go-to methods for ensuring a flawless release from a baked good.
Bake until the top is well browned, then invert onto a wire rack and poke shallow-ish holes all over the top of the cake with a toothpick or tiny skewer to enable steam to escape. This recipe calls for a simple 7-Up glaze, which brings out the distinctive lemon-lime taste of the dish.


• 3 softened sticks.Of unsalted butter.
• 500 grams.Of granulated sugar.
• 5 whole eggs, use large-sized eggs.
• 2 Tbsp.Of lemon juice.
• 2 Tbsp.Of lime juice.
• 1 Tsp.Of vanilla extract.
• The zests of a large lemon.
• The zests of one lime.
• 370 grams.Of all-purpose flour.
• A Cup.Of 7-Up soda, or you can use any lemon-lime soda.
• A large « maraschino » cherries jar, drain it but reserve the liquid.
• 250 Grams.Of confectioners’ sugar.
• 1 Tbsp.Of lime juice.
• 2 Tbsp.Of 7-Up soda.


• Step 1: I set the oven’s temperature at 325 degrees Fahrenheit, and I used shortening and flour to grease a Bundt pan before starting the preparation of the batter, and I set it aside for later use.
• Step 2: The second thing I did, was combining the softened butter and sugar in the bowl of a stand mixer, and I beat for approximately 3 minutes until pale yellow and light in color and frothy.
• Step 3: After that, I added in the eggs, one after one, beating well after each addition until I had an incorporated mixture.
• Step 4: At this step, I combined the lemon juice, with lime juice, vanilla extract, and lemon and lime zest, and add them to the butter mixture until thoroughly combined, and I added alternately the flour and the lemon-lime soda, mixing well after each addition, and I folded in the drained cherries beating again for 30 sec to combine all ingredients together.
• Step 5: In the prepared Bundt pan I made an even layer of the batter and level down the top.
• Step 6: And the Baking time is about 60 minutes, I just put the pan in the preheated oven until a toothpick inserted in the middle comes out clean or with moist, but not wet, crumbs attached.
• Step 7: Once it was done, I removed the pan from the oven and allowed the pan to cool for about 20 minutes before gently inverting it onto a wire rack to finish cooling.
• Step 8: Once the cake has cooled completely, I poke holes all over it using a skewer or toothpick, and I slowly poured the maraschino cherry juice over the cake’s drilled holes and leave aside for 15 minutes to allow the liquid to solidify.
• Step 9: In the meanwhile, I prepared the glaze by whisking together all of the glaze ingredients in a medium-sized mixing dish, and once they incorporated, I poured the glaze over the cake in an equal layer, and I allowed it to set, for approximately 15 to 20 minutes before slicing and serving.
Please don’t tell me that I was the only child that drank the renowned Shirley Temple drink when I was a youngster. Oh, my goodness, how I adored them! It was the ideal mix for my adolescent years!
I can honestly say that it has been a very long time since I last owned one, and it took me creating this cake to notice it. I hate it when things turn out this way! Although it was a brief excursion down memory lane, I’m glad I did it. Your childhood memories will be brought back to life with this Shirley Temple cake!

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