HOW TO MAKE SHIRLEY TEMPLE CAKE?
This Shirley Temple Cake is a light and tasty bundt cake that will bring out our inner kid. This cake is really delicious, with flavors of lemon, lime, and cherries.
Please don’t tell me I was the only one who got to enjoy the Shirley Temple Drink as a kid. Oh, gosh, I adored those! It was the ideal mocktail for my adolescence!
I can honestly say I haven’t had one in a long time, and it took me making this cake to notice it. I hate it when things go that way! But I’m glad I was able to take a journey down memory lane. This Shirley Temple Cake is a grown-up version of your favorite childhood treat!
This cake is a regular 7Up pound cake with cherries included in the recipe. It bakes up to a gorgeous golden brown color. The cake is then pierced and dipped in cherry juice before being coated with a delectable sweet lemon sauce. These tastes explode in your tongue, and the cherry juice saturation just underneath the surface is incredible!
FOR THE CAKE, I ONLY USED THESE BASIC INGREDIENTS:
500 grams.Of granulated sugar.
400 grams.Of all-purpose flour.
3 soft Sticks.Of butter.
5 large-sized eggs
2 Tsp.Of lemon extract.
3/4 Cup.Of 7–up.
A 10-ounces maraschino cherries, I reserved the juice to use later.
TO MAKE THE GLAZE, YOU’LL NEED:
2 Cups.Of powdered sugar.
1 Tsp.Of lemon extract.
4 large spoons.Of milk.
HERE ARE THE STEP-BY-STEP DIRECTIONS TO MAKE THESE DELICIOUS TREATS:
I started by heating the oven to 325 degrees Fahrenheit.
Then, I combined the butter with granulated sugar in a large mixing bowl until light and creamy.
After that, I just added five large eggs one after one and continued mixing until well combined. And, I added the flour and continue mixing until smooth.
At this step, I combined the lemon extract with 7up in a mixing bowl, and I fold in the cherries in half.
Following that, I greased and floured a bundt pan, and I spread in the batter and dusted bundt pan, and baked for 1 hour and a half until the middle was firm.
At this step, I let the cake cool in the pan for around 15 minutes, and I turned it out onto a serving plate and let it cool slightly before poking holes all over the top with a skewer and gently pouring the saved cherry juice over the top, ensuring that the liquid was absorbed.
In the meanwhile, I combined the glaze ingredients and poured it over the top of the cake, and garnished it with more cherries.
Guys!!! I hope you’ll enjoy this recipe!!!