Meet Ms. Shirley, a pound cake made with Cherry 7 Up and cherry juice, topped with a cherry and vanilla glaze.
Ms. Shirley is going to remind you of the Shirley Temple non-alcoholic cocktail. This cocktail is made of ginger ale, sprite, or 7 Up with a splash of grenadine. I made this pound cake without adding citrus, but feel free to substitute the vanilla extract for lemon or lime extract.
Video Tutorial
Recommended tools and equipment:
- Bundt Pan (A 12 c pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Pound Cake Tips
Whether you are a beginner or have been in the baking game for a while, I hope these tips help make sure that your pound cake comes out great!
⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients - Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together- Blend the ingredients together for approximately five minutes until light and fluffy.
⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined before adding the next egg.
⇢ Don't overmix your batter- Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Shirley Temple Pound Cake recipe
Ingredients
- Pound Cake Ingredients:
- 3 c All-Purpose Flour
- 2 c Granulated Sugar
- 1 ½ c Unsalted Butter - room temperature
- 5 Large Eggs - room temperature
- ¾ c Cherry 7 Up - room temperature
- ½ c Maraschino cherries - cut in half (Cherry juice reserved)
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 2 tsps Vanilla
- 1 tablespoon Cherry juice
- Glaze Ingredients:
- 2 c Powdered sugar
- 2 tbsps Maraschino cherry juice
- 2 tbsps Milk
- Maraschino cherries (to top the cake)
Instructions
- Pound Cake Steps:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add in the vanilla and cherry juice.
- Add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Mix in the flour 1 c at a time until combined.
- Mix in the Cherry 7 Up. Fold the cherries into the batter.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes.
- The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 10 - 15 minutes before removing it from the pan). Allow the cake to cool before applying the icing.
- Glaze Steps:
- In a bowl, add the powdered sugar, cherry juice, and milk and mix until combined. Drizzle or pour the icing on the cake as desired. Top the pound cake with cherries as desired.
Video
Frequently Asked Questions:
How do I store the pound cake?
Store the cake in an airtight container for up to 5 days.
Can I freeze the pound cake?
Yes. I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
What are some substitutions for the 7 Up?
Ginger ale or Sprite are great substitutions.
More Pound Cake recipes
Looking for another pound cake recipe? made with 7 UP? Try my 7 UP Pound Cake recipe made with cherry 7 UP.
Interested in baking the 7 UP pound cake Mile High style? Bake my Mile High 7 Up Pound Cake recipe.
For a classic pound cake recipe, try my Sour Cream Pound Cake recipe.
Bmaly says
Where are the ½ c Maraschino cherries - cut in half added in?
Ashley Frederick says
After adding the 7 up. Before pouring the batter into the pan. Hope you enjoy!