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5 from 2 votes

An easy recipe inspired by Shirley Temple Drinks we all loved as kids.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: adapted from Martha Stewart's Lemon Ginger Bundt


For the Glaze:

  • 1 cup powdered/confectioners sugar
  • 3- 5 tablespoons milk depending on how thick or thin you want it
  • 2 teaspoons maraschino cherry juice


  • Preheat oven to 350 degrees.
  • Spray bundt pan generously.
  • In a medium bowl whisk together flour, lime zest, baking soda and salt. Set aside.
  • In a stand mixer combine butter and sugar, mix until fluffy.
  • Add eggs one at a time, beat after each addition. Add lime juice.
  • With mixer on low setting alternate flour mixture and yogurt, mixing briefly between each addition. Don't overmix!
  • Add the cherries, cherry juice and grenadine. Mix just till colour mixes.
  • Pour into prepared pan. Tap slightly on the counter. Place in oven and bake for about 55 minutes.
  • Remove and allow to cool.
  • Prepare glaze by just whisking the ingredients together and pouring over bundt cake.
  • Serve with a big old I Love Shirley Temple smile!