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Moist Cherry Lemonade Bundt Cake Recipe with Easy Maraschino Cherry Glaze

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A tender, moist bundt cake bursting with bright citrus notes and a subtle cherry glaze that balances sweet and tart flavors perfectly.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • ⅓ cup (80 ml) fresh lemon juice
  • Lemon zest from 2 medium lemons
  • 1 teaspoon vanilla extract
  • ½ cup maraschino cherries, chopped
  • 1 cup (120 g) powdered sugar (for glaze)
  • 3 tablespoons maraschino cherry juice (for glaze)
  • ¼ cup maraschino cherries, chopped (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour your bundt pan thoroughly to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract, lemon zest, and fresh lemon juice until combined.
  6. Add the dry ingredients in three parts, alternating with sour cream, beginning and ending with the dry ingredients. Mix gently after each addition until no streaks remain.
  7. Fold in the chopped maraschino cherries gently.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  11. Prepare the glaze by whisking together powdered sugar and maraschino cherry juice until smooth.
  12. Drizzle the glaze over the cooled cake and garnish with chopped maraschino cherries.

Notes

Use fresh lemon zest and juice for best flavor. Grease and flour the bundt pan thoroughly to prevent sticking. Fold cherries gently to avoid breaking them down and turning the batter pink. Let the cake cool completely before glazing to prevent glaze from running off. If batter is too thick, add a splash of whole milk. Room temperature ingredients yield better texture.

Nutrition

Keywords: cherry bundt cake, lemonade cake, maraschino cherry glaze, lemon cake, moist bundt cake, easy dessert, brunch cake

Find it online: https://tessierecipes.com/moist-cherry-lemonade-bundt-cake-recipe-with-easy-maraschino-cherry-glaze/