It’s cherry season! Well some where it is. While on my weekly shopping trip, I came across some beautiful cherries at my local grocer. The first thing that came to mind was my cherry loaf recipe. I haven’t made it in a while, but it turned out as delicious as I remembered it to be. With a hint of lemon rind, this is a very flavorful loaf.
Cherries can be subbed with other fruit like plums
Cherry Lemon Loaf
- 1-1/2 cups cake and pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- lemon zest from 1 lemon
- 1/4 teaspoon almond extract
- 1/2 cup vegetable oil
- 1-1/2 cups cherries pitted, fresh or frozen
- ½ cup pecans for topping
- Lemon Glaze:
- juice from ½ lemon
- Icing sugar approx. 1 cup
Preheat the oven to 350°F. Line a 9×5? loaf pan, with parchment paper.
In a medium bowl, mix together flour, baking powder, and salt, set aside.
In a mixing bowl, beat together the yogurt, sugar, eggs, lemon zest, almond extract, and oil.
Slowly add the dry ingredients to the wet ingredients. Beat 3 – 4 minutes, scraping sides of bowl.
Pour 1/3 of the batter into the pan, add 1/3 of the cherries, repeat.
Top with pecans.
Bake 50-55 minutes, or until knife comes out clean.
If cake is becoming too dark near the end of baking time, loosely drape a piece of aluminum foil over cake for the last 15 minutes.
Let loaf cool in the pan for 10 minutes, remove from loaf pan onto wire rack, let cool.
To make lemon glaze: squeeze juice out of lemon (the one the rind was taken from) mix with enough icing sugar to make a smooth glaze to pour over cake.
When loaf is cool, drizzle with lemon glaze and cool until glaze hardens.
Here are more cake recipes for cakes with fruit: