This lemon and cherry pound loaf sings really loud with its honest sweet and tangy flavours. The cake crumb is airy and light with a subtle lemon zest perfume. A welcoming joy of a cherry loaf is what’s needed for this festive season.

If you’re anything like my family, you’ll appreciate this cake because it doesn’t have all the fruity mix in it.
I used Stafford’s maraschino cherries which lends a luscious fruity taste and gives the loaf it’s colourful palette. It gets a lemon cherry icing drizzle. It’s ideal for brunch and tea time.

This easy homemade pound cake is a recipe that you’ll want to keep. It’s an easy pound cake loaf made with all butter. This simple butter pound cake loaf is so moist and rich, with a beautiful crumb.

I’ve been told many times by my guests that it’s the best pound cake recipe, and I’m biased, I wholeheartedly agree.

To achieve the best pound cake, use the finest quality ingredients. The best butter, the best eggs and the best vanilla extract.

It will turn out all buttery and decadent. All butter pound cake is a moist and rich cake that is packed full of simple delicious flavours. The addition of maraschino cherries takes this pound cake to a whole other level. The cake has a velvety finish and the cherries gives it that sweet festive taste. Perfect for this season.

LEMON & CHERRY POUND LOAF

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Prep Time 10 mins

Cook Time 45 mins

Ingredients

  

• 1 cup butter, softened
• 1 cup castor sugar
• 4 large eggs
• 2 cups cake wheat flour
• 1½ tsp baking powder
• 1 tsp salt
• ½ cup buttermilk
• 2 tsp vanilla extract
• ½ cup maraschino cherries, chopped into small pieces, dusted with flour
• Zest of 1 lemon
• Whole maraschino cherries for decor
• icing sugar for dusting (optional )

Instructions

 

• Preheat oven to 175°C. Line a loaf pan with greaseproof paper.
• In a medium clean bowl, whisk together the flour, baking powder and salt.
• Keep aside.
• Place the butter and sugar in a large clean mixing bowl, and cream together on medium speed until very pale and fluffy.
• Slowly add in the eggs, one at a time.
• Beat each egg into the butter mixture before adding the next one.
• Alternate and mix in the dry and wet ingredients, and beat until just combined.
• Fold in the cherries.
• Fold in the lemon zest
• Pour the batter into the prepared loaf pan.
• Smooth the top with a spatula so the batter is even.
• Bake for 40-45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
• Remove from oven and allow the pound cake to cool in the pan for 20 minutes
• Then transfer the pound cake to the cooling rack to cool completely.
• Drizzle with lemon and cherry icing.
• Lemon and Cherry Icing Drizzle
• Mix together:
• 1/2 cup icing sugar
• 2 tsp chopped maraschino cherries
• 2 tbs lemon juice or as needed, to create a thick smooth consistency, to drizzle over baked loaf.
• dust with icing sugar.