Lemon cherry cake

Recipe courtesy; tastesoflizzyt.com
Prep time; 10 mins
Cooking time; I hour 30 min
Total time; 1 hour 40 mins
Serves people; 10+


1 1/2 cups butter softened
3 cups granulated sugar
5 large eggs
3 cups app-purpose flour
2 Tablespoons lemon extract
3/4 cup 7up
1 jar maraschino cherries, drained and juice reserved (I used sour cherries because I don´t like very sweet cakes)


2 cups powdered sugar
1 Tablespoon lemon extract
3-4 Tablespoons milk


Preheat oven to 165 degrees C. Grease and flour a bundt pan, put aside

In large bowl mix together butter and sugar until light

Add in eggs and continue to mix until blended

Add in flour and mix again until smooth

Pour in lemon extract and 7up

Mix until smooth

Add cherries

Fold in well

Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set

Allow the cake to cool for 10-15 minutes in the pan

Turn the cake onto serving dish and let cool slightly. Using a skewer poke holes all over the top of the cake and pour the reserved cherry juice over the top making sure the juice gets soaked up

Let cool completely

Mix together glaze ingredients

Drizzle over the top of the cake, top with more cherries if desired

Serve cake as desired

Enjoy your cake

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