Shirley Temple Poundcake 🍒 |  

Recipe below....
Shirley Temple Poundcake
Ingredients
For the cake:
3 sticks softened butter
3 cups sugar
5 room temperature eggs
3 cups flour
1c 7-up
2 tbs lemon flavor
16 oz maraschino cherries
For the glaze:
1c powdered sugar + 2 tbs
1/2 tsp lemon extract
3 tbs milk
Instructions
Preheat your oven to 325 degrees Fahrenheit.
Drain the juice from the cherries and reserve it in a bowl. Set aside.
Separate 8-9 cherries from your reserved cherries for decorating the top of the cake (optional).
In a mixing bowl, add your softened butter and mix until creamed.
Add in the sugar and mix until it becomes uniform in texture and resembles wet sand. (Scrape down the sides of your bowl periodically)
Add in your room temperature eggs one at a time. (Scrape down the sides)
Alternate your flour and 7-up into your batter until just combined. (Add 1c of flour, then 1/2c 7-up and repeat until your ingredients have been used)
Add in the lemon extract and mix until your batter is smooth (about 30 seconds).
DO 👏🏾NOT 👏🏾 OVER 👏🏾 MIX 👏🏾 YOUR 👏🏾 BATTER 👏🏾!!!
Fold in your reserved cherries with a spatula.
Add your batter to a well greased Bundt pan and place in the over for an hour and 25 minutes or until a fork or toothpick comes out clean when you poke it.
Allow your cake to rest in the pan for 10 minutes.
While your cake is resting, add your ingredients for your glaze in a small bowl.
Mix until your ingredients are well combined.
Take a plate and place it on top of your Bundt pan and flip.
Take a fork or skewer and poke small holes all over the top of the cake.
Allow the cake to cool slightly before adding your reserved cherry juice to the top of the cake. (you don’t want your cake steaming while adding the juice; you don’t have to use all of it)
Allow your cake to cool completely before adding your glaze.
Decorate the top of your cake with the remaining reserved cherries.
Enjoy!
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