Shirley temple bundt cake is a 7Up flavored cake with cherries mixed into the batter which is baked up nice and golden. It’s then poked and poured with cherry juice and glazed with a delicious sweet lemon glaze. Extra cherry juice is added after the cake comes out of the oven, plus a lemon glaze gives it the perfect finish.

Bundt cakes are easy to mix together. There are just a handful of ingredients and you mix them as you would any other cake. Drain the cherries before you add them to the batter, but be sure to reserve the cherry juice. You’ll poke holes in the baked cakes and pour that sweet juice in. Shirley temple bundt cake is easy to mix together. There are just a handful of ingredients and you mix them as you would any other cake. Drain the cherries before you add them to the batter, but be sure to reserve the cherry juice.

You’ll poke holes in the baked cakes and pour that sweet juice in. It gives the cake a pretty look…and makes it taste delicious. it is a good idea to let the bundt cake cool for only about 10 minutes before turning the cake out to a plate to cool completely. If you let the cake cool longer, it may stick. To prepare the icing: In a bowl, whisk together powdered sugar with lemon extract. Whisk in milk slowly until you’ve reached the desired consistency. Drizzle icing over cake.

Ingredients;

• 1 1/2 cups butter softened
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 2 teaspoons lemon extract
• 3/4 cup 7up
• 1 jar maraschino cherries 10 oz, drained and juice reserved
  Glaze;
• 2 cups powdered sugar
• 1 teaspoon lemon extract
• 3-4 Tablespoons milk

Instructions;

1. Preheat oven to 325.
2. In a 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 bundt pan with shortening, then dust it with flour.
8. Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.
9. Allow the cake to cool for 10-15 minutes in the pan.
10. Turn the cake onto serving the dish and let cool slightly and then 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.
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.