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Shirley Temple Bundt Cake

Custom Keto Diet

For me, eating out at a restaurant as a kid meant getting to order my beloved Shirley Temple. This is a simple but (to my kid eyes) super fancy drink, made from lemon-lime soda, grenadine (a non-alcoholic syrup that is both sweet and tart), and of course topped with a maraschino cherry. Add a straw and it was beverage bliss for my childhood self. Even today, I can’t deny the deliciousness of a Shirley Temple: the bubbles, the tart syrup, but it really is the cherry on top that is the most important garnish in all of food (slight hyperbole, but you catch my drift). If you can imagine anything better than this in a glass, imagine it now sliced onto a plate.




3 cups all-purpose flour
2 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 eggs
2 tablespoons lemon juice
¾ cup lemon-lime soda
1 (10 oz) jar stemless Maraschino cherries; drained, juices reserved, ¼ cup cherries reserved for topping
1 teaspoon vanilla extract



2 cups powdered sugar
1 teaspoon vanilla extract
¼ cup milk

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Preheat oven to 350°F. Grease bundt pan with butter or cooking spray. Set aside.
In a large mixing bowl, cream butter, sugar, and vanilla.
Add eggs, one at a time, and beat to incorporate.
Slowly mix in flour.
Add lemon juice and lemon lime soda; beat until batter is smooth.
Fold in cherries, then pour batter into bundt pan.
Bake for 60 minutes, or until toothpick inserted in center comes out clean. Cool slightly before transferring to serving platter. Place platter over top of bundt pan, then carefully flip. Tap bundt to release cake from pan.
While cake is still slightly warm, poke holes into the top of cake, then pour reserved cherry juice over the holes. Let cake cool completely.
Prepare glaze: whisk together confectioner’s sugar with vanilla extract. Slowly add milk until glaze reaches desired consistency. Pour glaze over cake.
Top with reserved cherries.

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