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.
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