Can I use a different soda instead of 7UP?

Absolutely! Sprite or any lemon-lime soda will give similar results. Just stick to clear sodas to keep the bright color and light flavor.

Do I need to use a bundt pan for this cake?

A bundt pan is ideal for the classic shape and even baking, but you can use a tube pan or (in a pinch) divide between loaf pans—the texture stays the same, just adjust the bake time accordingly.

Is it okay to use bottled lemon juice instead of extract?

For the punchiest flavor, lemon extract is best and has the brightest, most concentrated citrusy essence. If you use bottled juice, the flavor will be subtler and you’ll miss a bit of that pop, but it still works in a pinch.

Can I make this cake without maraschino cherries?

Of course! The cherries are what make it a Shirley Temple Cake, but you can swap in fresh cherries (pitted and chopped) or simply skip them for a simple lemony bundt.

Shirley Temple Cake Recipe

Description

This Shirley Temple Cake is an indulgent bundt cake inspired by the classic mocktail. Featuring a moist, tender crumb laced with lemon extract, 7Up, and studded with maraschino cherries, it’s topped with a sweet, tangy lemon glaze and an extra cherry finish. Perfect for celebrations, this cake combines vintage charm and irresistible flavor in every slice.

Ingredients

Units Scale

For the Cake:

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
10 ounces maraschino cherries, drained (reserve the juice)

For the Glaze:

2 cups powdered sugar
1 teaspoon lemon extract
3-4 tablespoons milk

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Instructions

Preheat the Oven: Set your oven to 325°F (163°C) to ensure it’s properly heated before you bake the cake.
Cream Butter and Sugar: In a large bowl, use a mixer to beat together the softened butter and granulated sugar until the mixture is light and fluffy. This incorporates air for a lighter cake texture.
Add Eggs: Add the eggs one at a time, beating well after each addition. Continue to mix until the eggs are fully blended into the batter.
Add Dry Ingredients: Gradually add the all-purpose flour to the mixture, mixing until just smooth and well combined.
Mix in Lemon Extract and 7Up: Pour in the lemon extract and 7Up, then beat until everything is evenly incorporated, resulting in a smooth batter. The soda helps with the cake’s lightness.
Fold in Cherries: Gently fold in the drained maraschino cherries, distributing them throughout the batter evenly.
Prepare the Bundt Pan: Grease a bundt pan thoroughly with shortening, then lightly dust with flour to ensure the cake releases easily after baking.
Bake the Cake: Spread the batter evenly into your prepared bundt pan. Bake in the preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and the center feels set.
Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes after baking for easier removal.
Add Cherry Juice: Carefully turn the cake out onto a serving dish. While it’s still slightly warm, use a skewer to poke holes all over the top of the cake. Slowly pour the reserved maraschino cherry juice over the top, allowing it to soak in. It’s fine if the juice seeps to the bottom for added flavor.
Let Cool Completely: Allow the cake to cool completely before glazing to set the texture and prevent the glaze from melting off.
Prepare and Apply Glaze: In a small bowl, mix together the powdered sugar, lemon extract, and 3-4 tablespoons of milk until you reach a smooth, pourable consistency. Drizzle the glaze evenly over the cake.
Garnish and Serve: Optionally, top the cake with extra maraschino cherries for added decoration and serve.

Notes

The nutritional info is an estimate based on 12 servings and may vary depending on ingredient brands.
For best results, ensure the bundt pan is well-greased and floured to prevent sticking.
Adjust the amount of milk in the glaze for desired consistency (thicker or thinner glaze as preferred).
Chill or refrigerate for neater, firmer slices if desired.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 583
Sugar: 64g
Sodium: 143mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 97g
Fiber: 1g
Protein: 5g
Cholesterol: 109mg