Morello Cherry and Lemon Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement