This Shirley Temple Cake Recipe is a moist, buttery pound cake flavoured with lemon extract and studded with maraschino cherries, topped with a sweet lemon glaze.
This cake is incredibly delicious, bursting with nostalgic flavor and a pop of colour. I made this recipe because I was inspired after watching it featured in a vintage baking video online.
The cheerful look and classic taste drew me in. Now, I’m excited to show step by step how this beautiful, flavourful cake comes together.
Best Shirley Temple Cake Recipe
The Shirley Temple Cake Recipe is a vibrant, nostalgic dessert inspired by the classic Shirley Temple drink. Its main speciality lies in its unique combination of flavours rich, buttery pound cake infused with lemon extract and studded with sweet maraschino cherries.
The addition of lemon lime soda gives the cake a light texture and a subtle citrus zing. Topped with a bright, lemony glaze and extra cherries, this cake is not only visually appealing but also delightfully flavourful, making it a fun and festive treat for all ages.
How To Prepare Shirley Temple Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert / Cake
Cuisine: American
Yield: Serves about 12
Kitchen Utensils Needed
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- 9×13 inch cake pan
- Cooling rack
- Small mixing bowl for glaze
- Whisk
Ingredients
For The Cake:
- 3 cups all purpose flour
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 2 teaspoons lemon extract
- ¾ cup lemon lime soda (like 7-Up)
- 10 ounces jarred maraschino cherries, drained
For The Glaze:
- 2 cups powdered (confectioners’) sugar
- 1 teaspoon lemon extract
- 3 to 4 tablespoons milk
- Extra maraschino cherries for topping
How To Make Shirley Temple Cake Recipe?
1. Get Your Oven Ready:
Set it to 350°F (175°C). Grease and flour a 9×13 inch cake pan, or line it with parchment paper to make cleanup easier.
2. Cream The Butter And Sugar:
In a big bowl, beat the softened butter and sugar together with a mixer until the mixture is nice and fluffy.
3. Add The Eggs And Lemon Flavor:
Crack in the eggs one at a time, mixing well after each one. Then stir in the lemon extract until everything is blended.
4. Mix In The Dry Stuff:
Slowly add the flour to the butter mixture, alternating with the lemon lime soda. Start and finish with the flour. Be gentle when mixing so the batter stays light.
5. Fold In The Cherries:
Drain the maraschino cherries well, then carefully fold them into the batter so they’re spread out evenly.
6. Bake:
Pour the batter into your prepared pan and smooth the top. Bake for about 55 to 60 minutes. It’s done when a toothpick poked in the center comes out clean.
7. Make The Glaze:
While the cake bakes, whisk powdered sugar, lemon extract, and milk together in a small bowl. Add the milk little by little until the glaze is smooth and easy to pour.
8. Finish It Off:
When the cake has cooled completely on a rack, drizzle the glaze over the top. Add a few extra cherries on top if you like. Let the glaze set before slicing and serving.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 18g |
| Carbohydrates | 65g |
| Protein | 5g |
| Sugar | 45g |
Healthy Nutrition Benefits
➤ Eggs provide high quality protein and essential amino acids that support muscle repair and overall body function.
➤ Butter contains fat soluble vitamins like A, D, and E that contribute to healthy skin and vision.
➤ Cherries offer antioxidants such as anthocyanins, which help fight inflammation and support heart health.
➤ Lemon extract contributes a small dose of vitamin C, supporting the immune system and promoting collagen production.
➤ The cake’s moderate portion size allows enjoyment while maintaining balance in a varied, nutrient-conscious diet.
Hot Tips
➢ Use room temperature eggs and butter to ensure a smoother, more even batter for a lighter cake texture.
➢ Gently fold in the cherries to prevent the batter from turning pink and to keep the cherries intact.
➢ Reserve a bit of cherry juice to drizzle lightly over the cake before glazing for an extra pop of colour and flavor.
➢ Let the cake cool completely before adding the glaze to prevent it from melting and soaking into the cake.
➢ Chop the cherries if you prefer more even distribution throughout each bite of the cake.
Ways To Use It
Serve slices of Shirley Temple Cake Recipe at family gatherings to add a nostalgic, crowd pleasing dessert to the table.
Pack pieces in lunchboxes for a cheerful, homemade sweet treat during the day. Enjoy a slice alongside afternoon tea or coffee for a flavourful break.
Wrap it as a thoughtful homemade gift for friends or neighbours. Use it as a colourful centrepiece for birthday parties or celebrations, drawing smiles with its bright cherries and sweet glaze.
Why You Should Try This Shirley Temple Cake Recipe Today?
Shirley Temple Cake Recipe offers a sweet, vibrant treat that stands out on any dessert table. Each bite combines soft, buttery cake with juicy maraschino cherries and a light lemon glaze that melts smoothly.
The cheerful colours and rich taste bring a sense of fun and comfort. Simple ingredients turn into something memorable, creating a dessert that feels both familiar and special.
This Shirley Temple Cake Recipe brings happiness to the table and makes any ordinary day feel a little brighter.
Storage And Shelf Life
Store the Shirley Temple Cake Recipe in an airtight container at room temperature for up to 3 days to maintain its freshness and moist texture.
For longer storage, refrigerate it for up to 7 days. Ensure it is well-covered to prevent drying out. To enjoy later, slices can be frozen for up to 2 months.
Thaw at room temperature before serving. Keep away from direct heat or sunlight to preserve the glaze and flavor.
Frequently Asked Questions
Can I Use A Different Soda Instead Of Lemon Lime Soda?
Yes, you can use other clear sodas like Sprite or club soda, but lemon-lime soda gives the best flavor balance.
Do I Need To Chop The Maraschino Cherries?
You can chop them for smaller bursts of flavor throughout the cake or leave them whole for a bold cherry bite.
Can I Make This Cake Ahead Of Time?
Yes, it stays moist for several days when stored properly in an airtight container at room temperature.
Can I Use A Bundt Pan Instead Of A 9×13 Pan?
Yes, a bundt pan works well, but baking time may need to be adjusted. Check doneness with a toothpick.
Is The Glaze Necessary?
The glaze enhances the cake’s flavor and adds sweetness, but you can skip it if you prefer a less sweet version.
Conclusion
Shirley Temple Cake Recipe was an easy and delicious success! I truly enjoyed every step, from mixing the sweet batter to topping it with the cherry glaze.
I hope this recipe inspires you as much as it did me. It’s simple to make and absolutely delightful to eat. Give it a try soon and don’t forget to let me know how delicious it turns out for you. Happy baking!
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Shirley Temple Cake Recipe
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- 9×13-inch cake pan
- Cooling rack
- Small mixing bowl for glaze
- Whisk
Ingredients
For The Cake:
- 3 cups all purpose flour
- 1½ cups unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 2 teaspoons lemon extract
- ¾ cup lemon lime soda like 7-Up
- 10 ounces jarred maraschino cherries drained
For The Glaze:
- 2 cups powdered confectioners’ sugar
- 1 teaspoon lemon extract
- 3 to 4 tablespoons milk
- Extra maraschino cherries for topping
Instructions
Get Your Oven Ready:
- Set it to 350°F (175°C). Grease and flour a 9×13 inch cake pan, or line it with parchment paper to make cleanup easier.
Cream The Butter And Sugar:
- In a big bowl, beat the softened butter and sugar together with a mixer until the mixture is nice and fluffy.
Add The Eggs And Lemon Flavor:
- Crack in the eggs one at a time, mixing well after each one. Then stir in the lemon extract until everything is blended.
Mix In The Dry Stuff:
- Slowly add the flour to the butter mixture, alternating with the lemon lime soda. Start and finish with the flour. Be gentle when mixing so the batter stays light.
Fold In The Cherries:
- Drain the maraschino cherries well, then carefully fold them into the batter so they’re spread out evenly.
Bake:
- Pour the batter into your prepared pan and smooth the top. Bake for about 55 to 60 minutes. It’s done when a toothpick poked in the center comes out clean.
Make The Glaze:
- While the cake bakes, whisk powdered sugar, lemon extract, and milk together in a small bowl. Add the milk little by little until the glaze is smooth and easy to pour.
Finish It Off:
- When the cake has cooled completely on a rack, drizzle the glaze over the top. Add a few extra cherries on top if you like. Let the glaze set before slicing and serving.
Notes
Nutrition Facts
Calories: 450 kcal | Fat: 18g | Carbohydrates: 65g | Protein: 5g | Sugar: 45g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”