Cherry Limeade Pound Cake

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This Cherry Limeade Pound Cake is a fun and delicious cake for summer.  There are plenty of fresh cherries in this buttery pound cake, and they pair wonderfully with the flavor of lime!  Watch the video showing you how to make this Cherry Limeade Pound Cake, then scroll to the bottom of this post to print out the recipe so you can bake it at home!

Cherry Limeade Pound Cake made from a bundt pan displayed on a blue and white patterned cake platter

My family usually spends a good chunk of the summer vacationing on the beach in Massachusetts. We relax and read books, we search for sea glass and swim in the ocean and we eat… we eat a lot.

We eat Maple Leaf hot dogs on New England-style hot dog rolls. We eat crinkle-cut salt and vinegar chips. We eat loads of lobster and chowder and fried clams. We eat soft serve ice cream with rainbow jimmies. We eat fresh corn salad and local blueberries. We eat watermelon and nectarines.

Fresh cherries in a green strainer

And most of all– we eat loads and loads of fresh cherries!

side view of a Cherry Limeade Pound Cake set on a blue and white cake platter

Cherry Limeade Pound Cake

One summer on our New England vacation, I took some of those fresh cherries, and I baked them into a Cherry Limeade Pound Cake.

Showing how to Pit Cherries by sticking a straw through the cherry on a paper towel

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 have a solution for that!

How do you pit cherries without a cherry pitter?

If you don’t have a cherry pitting tool, don’t worry because you don’t really need to spend the money to buy one.  Use a straw to pit cherries!  Just hold the cherry securely on a paper towel and pop the straw straight through the top.  The pit will come right out!  It’s a bit time consuming to pit cherries, but it’s completely worth it in the end for this cake.

can of Cherry 7Up

I’m not a soda drinker at all… just the occasional orange soda or root beer. But on a hot summer vacation, I like to drink Cherry-flavored 7-Up. This is some good stuff, and it’s what I put in this Cherry Limeade Pound Cake.

overhead shot of Cherry Limeade Pound Cake from a bundt pan displayed on a blue and white patterned cake platter

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

Peeking into the inside of Cherry Limeade Pound Cake that has been sliced open. Set on a blue and white patterned plate.

The flavors in the Cherry Limeade Pound Cake remind 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.

Slice of Cherry Limeade Pound Cake

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

If you’re looking for more cake recipes, you might also enjoy this Chocolate Sheet Cake or a Moist Vanilla CakeIrish Cream Bundt Cake and Rainbow Swirl Cake are also delicious choices!

overhead shot of cherry limeade pound cake (from a bundt mold) set on a blue and white patterned cake platter
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5 from 1 vote

Cherry Limeade Pound Cake

Here's the perfect summery sort of pound cake using fresh cherries!
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 610kcal
Course Dessert
Cuisine American
Keyword cake

Ingredients

CAKE:

  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • cups (3 sticks) unsalted butter, at room temperature
  • 3 cups granulated white sugar
  • teaspoons freshly grated lime zest
  • 5 large eggs
  • 3/4 cup Cherry 7-Up
  • 2 cups pitted and quartered sweet fresh cherries

GLAZE:

  • cups powdered sugar, sifted
  • 2 tablespoons Cherry 7-Up
  • 1½½ teaspoons freshly grated lime zest

Instructions

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

PREPARE THE CAKE:

  • In a medium bowl, whisk together the flour and salt.  In a large bowl, use an electric mixer to cream together the butter and sugar. Add the lime zest. Beat in the 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 the cherries.
  • Scoop the 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 a 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 the cake cool completely on the serving platter before topping with the glaze.

PREPARE THE GLAZE:

  • In a medium bowl, whisk together the glaze ingredients until smooth. Drizzle over the cooled cake.

Video

Notes

  • *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 tablespoons of soda + 1/2 tablespoon juice.

Nutrition

Serving: 1serving | Calories: 610kcal | Carbohydrates: 92g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 132mg | Potassium: 120mg | Fiber: 1g | Sugar: 67g | Vitamin A: 835IU | Vitamin C: 1.7mg | Calcium: 26mg | Iron: 1.9mg
More Recipes Using Cherries...
Lori Lange of Recipe Girl

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Comments

  • Sara wrote:

    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?

    • Lori Lange wrote:

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

  • Angie@Angiesrecipes wrote:

    What a sensational cherry loaded pound cake!

  • Gail wrote:

    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!)

  • Cindy B. wrote:

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

  • Lucy wrote:

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

  • Elise Johnson wrote:

    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!

  • Barbara wrote:

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

  • Liz (Little Bitty Bakes) wrote:

    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!

  • Kristina wrote:

    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!!

  • Kathleen wrote:

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

  • Paula B. wrote:

    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!!!)

  • Pure2raw twins wrote:

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

  • Laura wrote:

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

  • Kelley wrote:

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

  • Radhika @ foodfor7stages wrote:

    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.

  • shelly (cookies and cups) wrote:

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

  • Meghan wrote:

    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!

  • MJ wrote:

    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!

    • Lori Lange wrote:

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

  • Joanne wrote:

    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!

  • Katrina wrote:

    This sounds amazing!