Thursday, August 11, 2011

Cherry Limeade Pound Cake

My friend Cristine posted a picture of this from her blog   I asked her to post the recipe because I had some cherries in my fridge that were about to go bad.  So, what to do with cherries that are going to go bad?  Make cherry limeade pound cake, of course!  This cake is very moist and just a very tasty pound cake.  We all enjoyed it!  The lime is subtle (I like a lot of citrus so would add more zest next time) but present and the glaze is wonderful.  This cake is even great a few days later!

Cherry Limeade Pound Cake
Recipe adapted from RecipeGirl

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 cups unsalted butter, at room temperature
  • 1/4 cup greek yogurt drained for 30 minutes over cheese cloth
  • 3 cups granulated white sugar
  • 1 1/2 teaspoons freshly grated lime zest
  • 5 large eggs
  • 3/4 cup Cherry 7-Up (*see tips below)
  • 2 cups pitted and quartered fresh sweet cherries

  • 1 1/4 cups powdered sugar, sifted
  • 2 Tablespoons Cherry 7-Up
  • 1 1/2 teaspoons freshly grated lime zest


Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt cake or tube pan.
In a medium bowl, whisk together flour and salt
 In a large bowl, use an electric mixer to cream together butter and sugar. Add lime zest. Beat in eggs one at a time, until each is well incorporated. Mix in 1/3 of the flour mixture at a time, alternating with the 7-Up. Stir in cherries.
Scoop batter into the prepared pan. Tap the pan on the counter several times to rid the batter of any air bubbles. Bake 1 hour and 15 minutes, or until sharp, thin knife inserted into the center of the cake comes out clean. Place the pan on a wire rack and let cool for 20 minutes, then place a serving plate over the top and gently flip over. Give the bottom of the pan a few taps if you need to loosen the cake from the pan. Let cake cool completely on the serving platter before topping with the glaze.
 Prepare glaze: in a medium bowl, whisk together the glaze ingredients until smooth. Drizzle over the cooled cake.

*If you only have regular 7-Up, Sprite, or even generic lemon-lime soda on hand, (I only had ginger ale, added some lime juice) go ahead and use that- but add in a splash of maraschino cherry juice to make it a cherry flavored soda- and make sure it still comes out to 3/4 cup. For the glaze, use 1 1/2 Tablespoons of soda + 1/2 Tablespoon juice.

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