Y'all know I love to entertainand we agreed that Cherry Limeade Pound Cake that is inspired by Sonic's famous summer cool down drink the cherry limeade was just the way to go.
The cake was so easy to put together and I opted for maraschino cherries to make it ever easier, but you can certainly use fresh sweet cherries too!
The cake was in the oven in 20 minutes and just tasting the batter made me antsy to get the cake in my mouth!
While the cake was cooling I put together the glaze and let the cake sit.
We waited and waited for what seemed like forever before we served this fabulous cake at Chad's mom Gigi's retirement dinner. It was insane!
A moist and tender cake speckled with cherries and ribbons of lime zest is topped with a cherry lime glaze that will knock your socks off. You are going to love it! It was so good I had to give away the left overs.
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Helpful Tips to make Cherry Limeade Pound Cake:
- If you only have regular 7-Up just add a splash of maraschino cherry juice and make sure the liquid still measures ¾ cup in the cake. For the glaze use 1 ½ tablespoons soda and ½ tablespoon maraschino cherry juice.
What you will need to make Cherry Limeade Pound Cake:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite cake recipes:
No-Bake Strawberry Shortcake Icebox CakeRaspberry Lemonade Pound Cake
Lemon Burst Pound Cake
Yield: 10-12
Cherry Limeade Pound Cake
Cherry Limeade Pound Cake is a simple recipe for a moist and tender cake speckled with cherries and ribbons of lime zest. As if that isn't perfect enough, it's topped with a cherry lime glaze that will knock your socks off.
prep time: 30 minscook time: 1 hour and 15 minstotal time: 1 hours and 45 mins
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 cups granulated sugar
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 tablespoon fresh grated lime zest
- 5 large eggs, room temperature
- 3/4 cup Cherry 7-Up *See Donna’s Note for substitutions
- 2 (10 ounce) jars Maraschino cherries, drained
Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons Cherry 7-Up
- 1 tablespoon fresh grated lime zest
Instructions
- Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan. Reserve 10 Maraschino cherries (to be used in glaze).
- In a large bowl, use an electric mixer to combine butter and sugar. Add lime zest. Beat in eggs one at a time until well combined. Add flour mixture 1/3 at a time, alternating with 7-Up. Add remaining cherries, stir to combine.
- Pour batter into prepared Bundt pan. Tap pan on the counter several times to release air bubbles. Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean. Place on a wire rack to cool for 20 minutes. Place a plate over the pan and flip cake onto plate to continue cooling completely. You may have to tap pan a few times with a knife to release from pan.
- While cake is cooling chop reserved Maraschino cherries. In a medium bowl combine cherries and glaze ingredients. Beat with an electric mixer until well combined. Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze.
- Drizzle the glaze over the cooled cake.
- Serve and enjoy!
DONNA'S NOTES
- If you only have regular 7-Up just add a splash of maraschino cherry juice and make sure the liquid still measures ¾ cup in the cake. For the glaze use 1 ½ tablespoons soda and ½ tablespoon maraschino cherry juice.
Slightly adapted from The RecipeGirl Cookbook pg. 278
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