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Makes
Serves: 16
Level
very easy
Prep Time
10
Total Time
240

Ingredients

1½ cups
cake and pastry flour, sifted
375 mL
1 tsp
baking powder
5 mL
1/4 tsp
salt
1 mL
1 cup
unsalted butter, room temperature
250 mL
1¼ cups
sugar
300 mL
4
eggs, room temperature
4 tsp
finely grated lemon zest
20 mL
2 tsp
vanilla extract
10 mL
1/3 cup
lemon juice
75 mL
3/4 cup
icing sugar, sifted
175 mL
4 tsp
milk
20 mL
1 cup
cherries, pitted and halved
250 mL

Method

Step 1
Preheat oven to 350ºF (180ºC). Grease 9 x 5-in. (1.9 L) loaf pan; line bottom and sides with parchment paper. In bowl, whisk together flour, baking powder and salt. In separate bowl, use electric mixer on medium speed to beat butter and sugar until light and fluffy, about 2 min. Beat in eggs one at a time, incorporating each before adding next. Beat in lemon zest and vanilla. With the mixer on low, beat in 1/3 of flour mixture at a time, alternating with 1/2 the lemon juice at a time, finishing with flour mixture. Scrape bowl as needed between additions. Beat just until combined.
Step 2
Scrape batter into prepared pan; smoothing top. Bake 1 hr. or until a tester comes out clean when inserted into centre of cake. Cool in pan 15 min., then unmold cake onto wire rack to cool completely, about 2 hr. (To make ahead, wrap and store cake at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks before thawing and icing).
Step 3
Meanwhile, whisk together icing sugar and milk. Pour glaze over cake. Garnish with cherries. Let icing set, about 15 min., before slicing. To cut cake into 16 pieces, slice in half length-wise, then make 8 cross-wise slices.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/16 of the recipe):
Calories:
270
Fat:
13 g
Saturated Fat:
8 g
Carbs:
34 g
Sugar:
23 g
Protein:
3 g
Cholesterol:
75 mg
Fiber:
0 g
Sodium:
75 mg