Cherry Lemon Cake Recipe

This Cherry Lemon Cake recipe combines the tartness of fresh lemons with the sweetness of cherries, resulting in a delightful dessert that’s perfect for any occasion. The cake is moist, flavorful, and topped with a light lemon glaze for an extra zing.

The recipe is simple to follow and requires basic baking techniques, making it accessible for bakers of all skill levels. Enjoy this cake recipe as a refreshing treat for summer gatherings or as a sweet finish to any meal.

Delicious Cherry Lemon Cake

This Cherry Lemon Cake features a fluffy lemon-flavored cake studded with juicy cherries, creating a perfect balance of flavors. The cake takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen cherries, pitted and halved
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add Wet Ingredients: Mix in the milk, lemon zest, and lemon juice until combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the cherries.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the cake is baking, mix the powdered sugar and lemon juice in a small bowl until smooth.
Cool and Glaze: Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the lemon glaze over the cooled cake before serving.