Morello Cherry and Lemon Cake

Name: Morello Cherry and Lemon Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 3 ounces butter; 2 ounces caster sugar; 2 ounces soft light brown sugar; 2 eggs, beaten; 4 ounces self raising flour; 1 tablespoon milk; 4 ounces morello cherries (jars or tinned); 1 grated lemon, juice and zest of; 2 tablespoons caster sugar

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Recipe by Sherrie-pie

From Leith's Recipe of the Day. I haven't made it yet but the recipe says: a delicious lemon drizzle cake that is ideal for teatime. It is a little moist, so take care when eating it. I couldn't get the correct description for cherries in. It should read: 4oz/110g drained weight tinned or bottled morello cherries There's three lots of sugar in this recipe, btw.

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READY IN: 1hr 10mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

3

ounces butter
2

ounces caster sugar
2

ounces soft light brown sugar
2

eggs, beaten
4

ounces self raising flour
1

tablespoon milk
4

ounces morello cherries (jars or tinned)
1

grated lemon, juice and zest of
2

tablespoons caster sugar

DIRECTIONS

Preheat the oven to 180C/350F, gas mark 4.Grease and flour a 1lb.450g loaf tin. Line the base with greaseproof paper.
Cream the butter, add the sugar and beat well until light and fluffy.
Gradually add the eggs, beating well between each addition. If the mixture looks as though it might curdle, add a tablespoon of flour.
Add the flour and stir until just incorporated. The mixture should be of a reluctant dropping consistency so if it is too thick, add a little milk.
Add the cherries and lemon zest and pile into the loaf tin.
Bake for 50 minutes. Remove from the oven and leave to cool in the tin.
Heat the lemon juice, add the caster sugar and allow to dissolve. Pour this over the still warm cake and leave to get cold, then remove from the tin.

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