Candied Cherry and Lemon Loaf Cake
This candied cherry and lemon loaf cake recipe is ultra-moist, easy to make, and full of flavor. A traditional English fruit cake that's perfect for afternoon tea or a sweet snack.
QUANTITÉ:15 servings
IMPRIMER
ÉPINGLER
ENREGISTRER
INGRÉDIENTS
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
PRÉPARATION
- 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.
I used an electric hand mixer, but you can also use a whisk or a stand mixer fitted with the whisk attachment.