posted in Cake and Cupcakes

Cherry- Limeade Pound Cake

My family was tucked away in a beach house in Massachusetts the last couple of weeks. We relaxed and read books, we searched for sea glass and swam in the ocean and we ate… we ate a lot. We ate Maple Leaf hot dogs on New England-style hot dog rolls. We ate crinkle-cut salt and vinegar chips. We ate loads of lobster and chowder and fried clams. We ate soft serve ice cream with rainbow jimmies. We ate fresh corn salad and local blueberries. We ate watermelon and nectarines…

and loads and loads of fresh cherries!

I took some of those fresh cherries, and baked them into a Cherry-Limeade Pound Cake.

It may sound glamorous and all… staying in a beach house for a couple of weeks. Trust me, it’s not as glamorous as you might imagine. It’s an extremely rustic place we stay in. No TV. No air conditioning. No internet! And no cherry pitter. I used a straw to pop pits out of the cherries. It was time consuming, but it worked like a charm 🙂

I’m not a soda drinker at all… just the occasional orange soda or root beer. On this vacation, I became rather fond of Cherry-flavored 7-Up. This is some good stuff, and it’s what I put in this cake.

The cake turned out to be a typical dense pound cake, flavored with plenty of lime and chopped fresh cherries, and then drizzled with more limey glaze.

The flavors in the cake reminded me of Sonic Drive In’s Cherry-Limeade, that heavenly drink that I only discovered last summer on our family’s cross country road trip.

Here’s a heavenly slice of that cherry-limeade pound cake. It was tender and full of that lemon-lime flavor with a hint of cherry. And it was quite the big beach-house hit.

This recipe is my contribution to Food Network’s Summer Fest, a season-long garden celebration to help give you ideas for using up Summer’s best fruits and vegetables. What’s your favorite way to eat cherries? Do you have a tip for working with cherries that you’d like to share? Tell us in the comments below, or join in the conversation on Twitter using the hash tag #cookingwith.

Yield: 10 to 12 servings

Prep Time: 30 min

Cook Time: 1 hour 15 min

Cherry- Limeade Pound Cake

Reminiscent of the flavors in Sonic Drive In's infamous Cherry Limeade.


3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
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


1. Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt cake or tube pan.

2. In a medium bowl, whisk together flour and salt

3. 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.

4. 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.

5. 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, 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.


And lookie here at all of the other bloggers participating in SummerFest Cherries! Check out these great recipes too:

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream
Big Girls Small Kitchen: Cherry Cornmeal Cake
Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta
Daydreamer Desserts: Cherry Crumble Cake
Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways
Spices and Aroma: Dilkush with Cherries
And Love It Too: Cherry-Pecan Chicken Salad
FN Dish: The Ultimate Cherry Pie
Daily*Dishin: Simple French Cherry Clafouti
Glory Foods: Collard Greens and Cherry Reduction
Chez Us: Gluten-Free Cherry Clafoutis
Food for 7 Stages of Life: South Indian Hot and Sour Soup
Virtually Homemade: Dark Chocolate Cherry Kuchen
In Jennie’s Kitchen: Cherry Conserves
The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti
Cooking Channel: Very Cherry Sangria
Napa Farmhouse 1885: Cherry Balsamic Vinegar
Zaika Zabardast: Balsamic Cherry and Peach Crisp
Mooshu Jenne: Rainier Cherry Panna Cotta
Food2: A Very Cherry Recipe Round-Up
Virtually Vegan Mamma: Fresh Cherry and Almond Scones
CIA Dropout: Italian Cherry Cake
Sweet Life Bake: Honey-Tequila Pickled Cherries
Cooking With Books: Cherry Cooler


  1. postedAug 3, 2011 5:12 AM
    Lauren at Keep It Sweet

    Sounds like the perfect vacation! This cake look gorgeous, I love that layer of cherry on the top!

  2. postedAug 3, 2011 5:52 AM

    what a stunning pound cake!! I love your method of pitting cherries with a straw.

    I’m glad you could get away for a relax vacation for a few weeks! sounds fun!

  3. postedAug 3, 2011 6:32 AM
    Averie @ Love Veggies and Yoga

    Lori this looks FABULOUS!!

    My grandma used to make cake with 7 up. I love the way you made this cake and I love cherries with a passion, too.

    Can’t wait to see you tomorrow night!

  4. postedAug 3, 2011 6:41 AM

    Great trip pitting cherries with a straw. And the results of that cake are beautiful.

  5. postedAug 3, 2011 6:57 AM

    Ah your post reminds me so much of growing up in Massachusetts. My brother and I always discuss how much better New England style hot dog rolls are than buns everywhere else (they open at the top, why do everyone else’s open at the side?) and I can’t help myself but call sprinkles “jimmies”, but no one ever knows what I’m talking about. I live for lobster and fried clams in the summer (but strips for me please, the bellies make my tummy hurt!). I sure wish I was home!

  6. postedAug 3, 2011 7:06 AM

    Vacations are a lot about food for me as well. So many great things out there to try when somewhere other than where we live every day. I really like how you pitted the cherries! Genius :-).

  7. postedAug 3, 2011 7:07 AM

    I love everything about this cake!

  8. postedAug 3, 2011 7:17 AM

    I love cherry limemades – this cake is genius!

  9. postedAug 3, 2011 7:18 AM

    Looks delicious and perfect for beach house in MA!

  10. postedAug 3, 2011 7:24 AM

    Love the straw trick for pitting the cherries! I don’t have a pitter and probably don’t make cherry recipes because of that. Can’t wait to try that trick out 🙂

  11. postedAug 3, 2011 7:31 AM
    Wendy Sue

    OMG I HAVE TO TRY THIS…..when I was pregnant I drank a Sonic Cherry Limeade EVERYDAY it is my FAVE drink ever.

    • postedAug 3, 2011 7:39 AM

      That’s too funny! If I had known about them when I was pregnant, I would have drank them too!

  12. postedAug 3, 2011 7:32 AM

    Cherry limeade is one of my favorites {especially from sonic} so I seriously need to give this recipe a try. LOVE!

  13. postedAug 3, 2011 7:43 AM

    Here in Arkansas we have Sonics around every corner…and I LOOOOVE the cherry limeade. This sounds fabulous!!

  14. postedAug 3, 2011 7:56 AM

    Ahhhhh…. you are making me even more homesick for an East Coast Summer!!!!!!!

  15. postedAug 3, 2011 8:08 AM
    Amanda L. (Tales from a Kitchen Misfit)

    oh my goodness this look SO delicious! Cherry 7UP is amazing and I like to get it on special occasions. heh

  16. postedAug 3, 2011 9:29 AM

    What a perfect summer cake! Cherry Limeade is one of my favorite drinks at Sonic… definitely something my family would enjoy!

  17. postedAug 3, 2011 9:31 AM

    Great Tip. Here I am pushing the pits out with my fingers.

    • postedAug 3, 2011 9:58 AM

      Eek! you need a cherry pitter. They work really well (better than straws!)

  18. postedAug 3, 2011 9:55 AM

    Vacation begins tomorrow with plenty of stay at home time to make this cake. I just pitted 20 lbs of cherries last night. Can’t wait to try it. Any more fresh cherry recipes? I’m also canning and freezing them.

  19. postedAug 3, 2011 10:19 AM

    Sounds like a lovely vacation to me! Glad you enjoyed it and glad you made this pound cake, too! 🙂

  20. postedAug 3, 2011 10:38 AM

    Oh my gosh, this cake is absolutely gorgeous! Love cherry limeades from Sonic! 🙂

  21. postedAug 3, 2011 10:39 AM

    This sounds amazing!

  22. postedAug 3, 2011 11:53 AM

    Cherry 7UP is one of hte few sodas I actually crave! The fact that you turned it into a pound cake is pretty rock star!

  23. postedAug 3, 2011 11:59 AM

    The recipe instructions say to “stir in the cherries”….but it looks like there’s a “tunnel” of them along the upper edge of the cake. How did you accomplish that? The cake looks wonderful and I plan to try it this weekend. Thanks for sharing!

    • postedAug 3, 2011 2:13 PM

      Well, I actually just stirred in the cherries. The “sinking” happened naturally, and left a few stranded throughout the cake too 🙂

  24. postedAug 3, 2011 2:49 PM

    It sounds like you guys had a great trip with a lot of great food 🙂 The cake sounds great, love the lime zest in it! Wish I would have thought of your straw trick the other night, I’m in desperate need of a cherry pitter!

  25. postedAug 3, 2011 2:53 PM

    That cake looks like perfection! The straw trick…genius!

  26. postedAug 3, 2011 5:04 PM

    This looks like a winner recipe. And I loved that straw technique, wish I had known this before.
    You have a beautiful blog, looking forward to connect with you.

  27. postedAug 3, 2011 5:46 PM

    There isn’t anything I would change about this cake. I love everything about it!

  28. postedAug 3, 2011 5:57 PM

    I love the flavor of cherry-limeade. This looks delicious! Thanks for posting…yum!

  29. postedAug 3, 2011 6:26 PM

    just saw some other recipes today around the blog world using cherries, now I am craving some 🙂 looks delicious.

  30. postedAug 3, 2011 7:45 PM
    Paula B.

    Have always loved Seven-Up, why does it not get more respect? And love me some pound cake. I have heard of using the soda in a cake recipe, will have to try this. But the hot dog rolls – I’ve lived in Rhode Island all my life and I didn’t know our rolls were any different. But, I do know that a good lobster roll comes on a buttered and toasted hot dog bun!!!! ( I agree with the comment on clam strips vs. bellies!!!)

  31. postedAug 3, 2011 8:36 PM

    What a fun trip. this cake looks de-lish!!!

  32. postedAug 4, 2011 1:42 AM

    This cake looks soooo good.

    I am going to try and make it for my next book club but as I live in Japan and I cannot find cherry 7-up anywhere, I will have to compromise with plain 7-Up and maraschino cherries and lime granita.

    I think I miss Sonic more than anywhere in the USA!!
    What I wouldn’t give for a cherry limeade or my all-time-fav…a strawberry, vanilla Dr. Pepper!!

  33. postedAug 4, 2011 4:08 AM

    New England style hot dog rolls are the best – more of the soft stuff, less crust!

    I’ve never had cherry and lime together, but this sounds and looks incredible, Lori!

  34. postedAug 4, 2011 5:29 AM

    Lori, this looks wonderful. I love black cherry recipes!

  35. postedAug 4, 2011 8:09 AM

    Bless you, bless you! A straw to help remove the pits from cherries – genius! Oh, I CAN HARDLY wait to try this, in fact I’ve decided to bring it over to a friend who’s returning home from the hospital today1 Thank you once again for a wonderful recipe!

  36. postedAug 4, 2011 12:55 PM

    That is one beautiful cake–and I’m up for anything named limeade.

  37. postedAug 4, 2011 3:47 PM
    Cindy B.

    This cake looks amazing! I love Sonic Drive In’s Cherry-Limeade, so am sure I’m going to LOVE this ! Thanks for sharing.

  38. postedAug 4, 2011 5:18 PM

    I’m a transplanted New Englander and I am jealous that you have been eating all that yummt NE food!!

    But this cake looks and sounds delicious! I have some cherries in the fridge and both my son and I love Sonic’s Cherry Limeades! (try it as a slush – blissful on a scorching hot day!)

  39. postedAug 4, 2011 6:20 PM

    Looks wonderful and I love your high-tech cherry pitter!

    Cook Lisa Cook

  40. postedAug 5, 2011 10:23 AM

    What a sensational cherry loaded pound cake!

  41. postedAug 5, 2011 7:03 PM

    LOVE Sonic cherry limeade and can’t wait to try this! But shouldn’t there be some baking powder, baking soda, and/or salt in the batter recipe?

    • postedAug 6, 2011 7:06 AM

      There is salt in the recipe (see listed), but no baking powder or baking soda is needed.

  42. postedAug 6, 2011 7:02 AM
    Nicole Hammers

    It was delicious! I will definitely make it myself!

  43. postedAug 7, 2011 8:20 PM

    I love your straw idea. The cake looks fabulous. I’d love to spend a few weeks in a beach house.

  44. postedAug 8, 2011 7:25 AM

    I love your photos in this post and can’t wait to try this yummy cake! I also want to let you know that I used your yummy egg-free chocolate chip cookie dough to make a ridiculous Double Chocolate Chip Cookie Dough Cake ( Yes, it’s crazy good 🙂

  45. postedAug 8, 2011 8:06 AM

    Lori, what a fun and intriguing recipe. LOVE the homemade cherry pitter. We just got home from a similar vacation. I had to drive 20 minutes into a little town to wifi twice a week. 🙂

  46. postedAug 8, 2011 7:15 PM

    NO A/C? Uggg. I might die. But this cake would certainly bring me back to life!!!

  47. postedAug 9, 2011 8:04 AM
    BBQ Grail

    Fantastic blog post. I’ve included it in The BBQ Grail’s 10 Posts Worth A Look for this week.

  48. postedAug 17, 2011 8:21 PM

    … So, just a question, what’s the point of pitting the cherries with a straw? I mean, you’re just going to quarter them anyways, isn’t that just a useless step?

  49. postedAug 18, 2011 7:59 AM

    Well, trying to cut into a cherry with a knife is a bit tough. It’s much easier to get the pit out first!

  50. postedAug 19, 2011 10:32 AM

    I’m pretty excited about the cherry pitting tip…I had cherry juice everywhere the last time I had to pit them! I’m going to try the straw and see if that works better…

  51. postedJul 19, 2013 7:51 PM

    I just wanted to drop a note that this is the 3rd year I’ve made this cake following your recipe. I look forward to the time each year when cherries are on sale because I know it means I get to make this cake. Even the batter is divine. This cake is a hit no matter where I bring it. I make at least 4 each summer. Usually if I bring it somewhere new, it gets ignored for a while because people think it’s just a plain poundcake. But once word gets out that it is a cherry limeade cake, it’s gone within minutes. Thank you so much for sharing this recipe. It’s in my recipe box, and my children will make it for their children!

    • postedJul 22, 2013 9:18 AM

      That’s so fun to hear- thank you!

  52. postedJul 26, 2013 1:16 AM

    Hi Lori

    Can you use frozen cherries in this recipe.

    • postedJul 26, 2013 6:00 AM

      I haven’t tried it with frozen cherries, but it would probably be okay.

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