{"id":52598,"date":"2026-06-19T12:38:28","date_gmt":"2026-06-19T10:38:28","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=52598"},"modified":"2026-06-19T12:38:29","modified_gmt":"2026-06-19T10:38:29","slug":"candied-cherry-and-lemon-loaf-cake","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/candied-cherry-and-lemon-loaf-cake\/","title":{"rendered":"Candied Cherry and Lemon Loaf Cake"},"content":{"rendered":"
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If you love candied fruit cakes, you\u2019re going to love this ultra moist cherry and lemon loaf cake with candied cherries. It\u2019s a classic British tea cake traditionally served at tea time.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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. <\/p>\n\n\n

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Tips for Making the Best Cherry and Lemon Loaf Cake<\/strong><\/h2>\n\n\n\n

Use softened butter:<\/strong> 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.<\/p>\n\n\n\n

Cream the butter and sugar properly:<\/strong> 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.<\/p>\n\n\n\n

Coat the candied cherries with flour:<\/strong> 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.<\/p>\n\n\n\n

Wrap the cake after baking:<\/strong> 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. <\/p>\n\n\n

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Ingredients for One Loaf (15 Servings)<\/h2>\n\n\n\n

Note<\/strong>: You’ll find the printable recipe card at the end of the post.<\/span><\/p>\n\n\n\n

For a 12 \u00d7 4.5 inch loaf pan (measured across the top opening)<\/p>\n\n\n\n