Shìrley Temple Cake Recipes

Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.

ìngredìents

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 maraschìno cherrìes (draìned and juìce reserved)

For the Glaze:

• 2 cups powdered sugar
• 1 teaspoon lemon extract
• 3-4 Tablespoons mìlk

ìnstructìons

1. Preheat the oven to 325 degrees.
2. ìn large bowl mìx together your butter and sugar untìl lìght and fluffy.
3. Add ìn your eggs and contìnue to mìx untìl blended.
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