Cherry Limeade Pound Cake
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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!!!
Cherry Limeade Pound Cake is inspired by Sonic’s famous summer cool down drink. I made this pound cake recipe for a party and everyone agreed that the cherry limeade flavor was just the way to go.
Cherry Limeade Pound Cake
The cake is so easy to put together, and the maraschino cherries add the perfect finishing touch! You can certainly use fresh sweet cherries if you’d like to!
Just 20 minutes in the oven is all it takes, and just tasting the batter makes me antsy to get the dessert into my mouth!
While the cake is cooling, you can put together the simple 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.
Helpful Tips for 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
Enjoy!
With love from our simple kitchen to yours.
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Cherry Limeade Pound Cake
Equipment
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 cups granulated sugar
- 1 1/2 cups unsalted butter, room temperature
- 1 tablespoon grated lime zest
- 5 large eggs, room temperature
- 3/4 cup Cherry 7-Up, (See Notes for substitutions)
- 20 ounces maraschino cherries, drained
Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons Cherry 7-Up
- 1 tablespoon grated lime zest
Instructions
- Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan and set aside.
- Reserve 10 Maraschino cherries to be used in the glaze.
- In a large bowl, use an electric mixer to combine butter and sugar until creamy and well blended. Add lime zest and mix again to combine.
- 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 and 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 top of the pan and flip cake upside down, releasing cake onto plate. You may have to tap pan a few times with a knife to release from pan. Allow cake to cool completely.
- While cake is cooling, finely chop reserved Maraschino cherries. In a medium bowl, combine cherries and glaze ingredients. Beat with an electric mixer on high speed 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. Slice, 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.
- Recipe slightly adapted from The RecipeGirl Cookbook, pg. 278
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2014. Updated and republished June 2022.
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I made this cake for a friend who loves cherry (not my personal favorite). They absolutely loved it and even asked for the recipe!