AMAZING CAKE WITH LEMON AND SOUR CHERRIES

There are cakes you make for special occasions, and then there are cakes like this one. Simple, quick, and always a good idea.

I usually make this cake when I want something fresh and light with my morning coffee. The combination of lemon and sour cherries gives that perfect balance between sweet and slightly tangy. In my home, it disappears fast, sometimes while it is still warm.

Ingredients

• 1 cup sugar (200 g)

• 2 eggs

• 1/3 cup melted butter

• Juice of 1 lemon

• Zest of 1 lemon

• 1 1/2 cups flour (about 225 g)

• 1/2 cup milk

• 1 tsp baking powder (5 g)

• Pinch of salt

• 1 tsp vanilla (optional)

• 1 cup sour cherries, cleaned

Tip: Toss the cherries with 1 tbsp flour before adding them to the batter so they do not sink.

Preparation

1. Preheat the oven to 180°C. Grease a loaf pan or smaller baking molds.

2. In a bowl, mix the eggs and sugar with a mixer until light and creamy.

3. Add melted butter, lemon juice, lemon zest, milk, and vanilla. Mix well.

4. In a separate bowl, combine flour, baking powder, and a pinch of salt.

5. Add the dry ingredients to the wet mixture and mix until smooth. The batter should be thick but pourable.

6. Gently fold in the cherries.

7. Pour the batter into the prepared pan.

8. Bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cake cool before serving.

Serving Suggestions

Dust with powdered sugar for a classic finish.
For extra flavor, drizzle with lemon syrup or a light cherry glaze.

• Use only 1 teaspoon baking powder. Too much can make the cake collapse
• If the batter looks too thin, add 1–2 tablespoons flour
• Coat the cherries with a little flour so they stay evenly spread
• Sprinkle a bit of sugar on top before baking for a light crust
• You can replace cherries with raspberries or blueberries

Why You Will Love This Cake

• Easy to make

• Fresh lemon flavor

• Soft and moist texture

• Perfect with coffee or tea