Shirley Temple Bundt Cake Recipe
Try this charming Shirley Temple Bundt Cake recipe for a nostalgic treat! Zesty citrus and sweet cherry flavours combine in a moist, crowd-pleasing dessert.
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1½ cups (3 sticks) unsalted butter, room temperature
- 5 eggs
- 2 tbsp lemon juice
- ¾ cup lemon-lime soda
- 1(10oz) jar maraschino cherries drained (reserve juice)
- ¼ cup cherries for topping (optional)
- 1 tsp vanilla extract
Glaze
- 2 cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup milk
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour and lemon juice. Gradually add the dry and wet ingredients, alternating with the lemon-lime soda. Mix until just combined, be careful not to overmix.
- Fold in the drained maraschino cherries, reserving some for topping if desired.
- Pour the batter into the prepared bundt pan and bake for 70-90 minutes, or until a toothpick inserted into the centre comes clean.
- Let the cake cool in the pan for about 20 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk until smooth. The consistency should be pourable but thick enough to coat the cake.
- Once cool, drizzle the glaze over the top of the cake and garnish with additional maraschino cherries, if using.