Go Back
5 from 2 votes
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
An easy recipe inspired by Shirley Temple Drinks we all loved as kids.
Course: Dessert
Cuisine: American
Servings: 12
Author: adapted from Martha Stewart's Lemon Ginger Bundt
  • 1 cup unsalted butter room temperature
  • 2 tablespoons lime zest
  • 1/4 cup fresh lime juice
  • 1 teaspoon baking powder
  • 2 1/2 cups sugar
  • 1 cup vanilla yogurt
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 6 large eggs
  • 12 maraschino cherries
  • 2 tablespoons maraschino liquid
  • 2 tablespoons grenadine
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
  1. Preheat oven to 350 degrees.
  2. Spray bundt pan generously.
  3. In a medium bowl whisk together flour, lime zest, baking soda and salt. Set aside.
  4. In a stand mixer combine butter and sugar, mix until fluffy.
  5. Add eggs one at a time, beat after each addition. Add lime juice.
  6. With mixer on low setting alternate flour mixture and yogurt, mixing briefly between each addition. Don't overmix!
  7. Add the cherries, cherry juice and grenadine. Mix just till colour mixes.
  8. Pour into prepared pan. Tap slightly on the counter. Place in oven and bake for about 55 minutes.
  9. Remove and allow to cool.
  10. Prepare glaze by just whisking the ingredients together and pouring over bundt cake.
  11. Serve with a big old I Love Shirley Temple smile!