If you love candied fruit cakes, you’re going to love this ultra moist cherry and lemon loaf cake with candied cherries. It’s a classic British tea cake traditionally served at tea time.
I especially love this cake for its rich buttery flavor and incredibly moist texture. It has a light, tender crumb similar to a pound cake, but lighter and more delicate. The candied cherries add sweetness, color, and texture, while the lemon balances the flavors and adds a fresh citrus note.
This is one of those cakes you never forget after the first bite. It instantly brings back childhood memories and tastes so much better than store bought fruit cake.
This easy and foolproof recipe is perfect for afternoon tea or to enjoy with a cup of tea or coffee, just like a traditional British tea cake.
Table of Contents
Tips for Making the Best Cherry and Lemon Loaf Cake
Use softened butter: Take the butter out of the refrigerator 1 to 2 hours before baking, or longer if your kitchen is cold. It should be soft enough to cream easily with the sugar. Butter that is too cold will not mix properly and can affect the texture of the cake.
Cream the butter and sugar properly: Take the time to cream the butter and sugar together until the mixture becomes pale, light, and fluffy before adding the eggs. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Coat the candied cherries with flour: Cut the candied cherries in half and toss them lightly in flour before folding them into the batter. Shake off any excess flour. This helps prevent the cherries from sinking to the bottom of the loaf cake during baking.
Wrap the cake after baking: As soon as the cake comes out of the oven, wrap it tightly in plastic wrap while still in the pan and let it rest for 1 hour before removing it from the pan. The creamed butter method gives this cherry loaf cake its signature thick crust and incredibly moist crumb.
Ingredients for One Loaf (15 Servings)
Note: You’ll find the printable recipe card at the end of the post.
For a 12 × 4.5 inch loaf pan (measured across the top opening)
- 250 g softened butter (8.8 oz)
- 185 g granulated sugar (6.5 oz)
- 5 large eggs
- 375 g all-purpose flour (13.2 oz)
- 11 g baking powder (2 1/4 tsp)
- Zest of 2 lemons
- Juice of 1 small lemon (do not add too much, or the batter may become too thin)
- A pinch of salt
- 400 g candied cherries (14 oz)
Preparations Steps
Preheat the oven to 320°F (160°C).
Butter and flour the loaf pan, then tap out any excess flour. Line the bottom with a strip of parchment paper to make it easier to remove the cake after baking.
In a large bowl, rub the lemon zest into the sugar with your fingertips to release its full aroma.
Beat the butter, lemon sugar, and a pinch of salt until light and creamy.
Note: I used an electric hand mixer, but you can also use a whisk or a stand mixer fitted with the whisk attachment.
Add the eggs one at a time, mixing well after each addition. The batter may look slightly curdled at this stage, but don’t worry, this is perfectly normal. Once the flour is added, it will become smooth again.
Add the sifted flour and baking powder, then mix just until combined.
Pour in the lemon juice and mix until fully incorporated.
Cut the candied cherries in half, then toss them with a little flour, shaking off any excess. This helps prevent them from sinking to the bottom of the loaf during baking.
Fold a little more than half of the candied cherries into the batter, mixing gently to distribute them evenly.
Pour about three-quarters of the batter into the loaf pan. Scatter the remaining candied cherries over the batter, then cover with the remaining batter.
Smooth the surface with a spatula. If desired, you can pipe a thin line of softened butter down the center of the batter to encourage the cake to split evenly and form a nice hump during baking, but I don’t usually do this.
Bake at 160°C (320°F) for 10 minutes, then increase the temperature to 180°C (350°F) and continue baking for about 45 minutes, or until fully baked.
Check for doneness by inserting a skewer into the center of the cake. If it comes out clean, the cake is ready. If not, continue baking and check again every 5 to 10 minutes.
Remove the cake from the oven and let it cool in the pan for 1 hour. Cover it loosely with plastic wrap while still warm to help retain its moisture, then unmold it onto a wire rack.
Once completely cooled, dust with powdered sugar before serving.
How to Store Cherry and Lemon Loaf Cake
At room temperature:
This cake keeps very well for a week or even longer at room temperature, although it never lasts that long in our house! Wrap it well in plastic wrap and store it in an airtight container to preserve its softness and freshness.
In the refrigerator:
You can also store it in the refrigerator, but be sure to take it out at least 30 minutes before serving. The cold tends to firm up the crumb, but it will regain its soft texture once it comes back to room temperature.
In the freezer:
This cake freezes very well, either whole or sliced. I often slice it before wrapping each piece individually in plastic wrap, then place the slices in a zip-top freezer bag. This way, you can thaw only the amount you need.
Cherry and Lemon Loaf Cake FAQ
Click on the questions below to reveal the answers.
Why do my candied cherries sink to the bottom of the loaf?
Candied cherries can sink if they are too heavy, too moist, or if the batter is too thin. To help prevent this, cut the cherries in half, pat them dry, and toss them lightly in flour before folding them into the batter. The batter in this recipe has the right consistency to keep them well distributed throughout the cake.
Can I use fresh cherries instead?
Fresh cherries contain a lot of moisture, which can make the cake dense or soggy. For the best texture and flavor, I recommend using candied cherries in this recipe.
Can I make this cake without the candied fruit and use only lemon?
Absolutely! You can omit the candied cherries and make a lemon loaf cake instead. It will still be soft, moist, and full of flavor.
Can I replace the lemon?
Yes. You can flavor this loaf cake with orange zest and juice, vanilla, or even a splash of rum, depending on your preference.
Can I use other candied fruits?
Of course! You can replace the cherries with candied angelica, candied orange peel, candied apricots, or a combination of your favorite candied fruits.
How do I know when the cake is done?
Insert a skewer into the highest part of the center of the cake. If it comes out clean, with no wet batter clinging to it, the cake is ready.
Other cake recipes you might like
- Marble Cake with Ferrero Rocher Glaze
- Moist Lemon Cake Recipe
- Perfect Yogurt Cake Recipe
- Classic Pineapple Upside-Down Cake
Candied Cherry and Lemon Loaf Cake
INGREDIENTS
For a 12 × 4.5 inch loaf pan (measured across the top opening)
- 250 g softened butter
- 185 g granulated sugar
- 5 large eggs
- 375 g all-purpose flour
- 11 g baking powder
- Zest of 2 lemons
- Juice of 1 small lemon do not add too much, or the batter may become too thin
- A pinch of salt
- 400 g candied cherries
PREPARATION
- Preheat the oven to 320°F (160°C).
- Butter and flour the loaf pan, then tap out any excess flour. Line the bottom with a strip of parchment paper to make it easier to remove the cake after baking.
- In a large bowl, rub the lemon zest into the sugar with your fingertips to release its full aroma.
- Beat the butter, lemon sugar, and a pinch of salt until light and creamy.
- Add the eggs one at a time, mixing well after each addition. The batter may look slightly curdled at this stage, but don’t worry, this is perfectly normal. Once the flour is added, it will become smooth again.
- Add the sifted flour and baking powder, then mix just until combined.
- Pour in the lemon juice and mix until fully incorporated.
- Cut the candied cherries in half, then toss them with a little flour, shaking off any excess. This helps prevent them from sinking to the bottom of the loaf during baking.
- Fold a little more than half of the candied cherries into the batter, mixing gently to distribute them evenly.
- Pour about three-quarters of the batter into the loaf pan. Scatter the remaining candied cherries over the batter, then cover with the remaining batter.
- Smooth the surface with a spatula. If desired, you can pipe a thin line of softened butter down the center of the batter to encourage the cake to split evenly and form a nice hump during baking, but I don’t usually do this.
- Bake at 160°C (320°F) for 10 minutes, then increase the temperature to 180°C (350°F) and continue baking for about 45 minutes, or until fully baked.
- Check for doneness by inserting a skewer into the center of the cake. If it comes out clean, the cake is ready. If not, continue baking and check again every 5 to 10 minutes.
- Remove the cake from the oven and let it cool in the pan for 1 hour. Cover it loosely with plastic wrap while still warm to help retain its moisture, then unmold it onto a wire rack.
- Once completely cooled, dust with powdered sugar before serving.
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