I’m such a sweettooth! I love everything that contains sugar! I’m talking about chocolate, frostings, candy, soda etc.
I’m the only one in my family who likes everything extra sweet!
This cake is all that! The 7 UP in this cake gives it that great sweet lemony flavor and the glaze…mmmhhh! OMG! The glaze is the cherry on top! And I even add more cherries on top of that! Hehehe…
I love poking holes on top and adding the cherry juice to give this cake an extra cherry flavor and moisture. Plus the color looks really great!
This cake is a big hit and will surely impress your folks! You could also simply leave out the cherries and make it a simple lemon cake.
You could also leave out the glaze and dust with confectioners sugar instead.
Adding blueberries instead of the cherries is also a great option.
Bottom line is you can customize this cake as much as you want and the result will always turn out amazing! 🙂
Cherry 7 UP Bundt Cake
340 g Unsalted butter (room temperature)
400 g Sugar
1 tsp Salt
375 g All-purpose flour
2 tsp Lemon extract
180 ml 7 Up
1 jar Maraschino cherries, drained (keep juice)
250 g Confectioners sugar
2 tsp Lemon extract
4 Tbsp Milk
Preheat oven to 165°C/325°F (top and bottom heat). Grease and flour bundt pan.
In a large bowl, beat butter and sugar until light and fluffy.
Add the eggs and continue beating until well combined.
Add the flour and salt and mix until blended.
Add the lemon extract and pour in the 7 Up; continue beating.
Using a spatula, slowly fold in the cherries (be careful not to mash them).
Pour batter into the prepared bundt pan and bake for 1 1/2 hours.
Let cake cool for about 30 minutes then turn the cake onto serving dish.
Using a skewer, poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up.
Mix together confectioners sugar, lemon extract and milk and drizzle over the top of the cake.