A slice of this Cherry Loaf Cake is the perfect way to brighten up your morning or complement your afternoon tea. Infused with the sweetness of red cherries and topped with a pink glaze, this cake is a beautiful harmony of flavors that comes together in a moist, tender loaf, sure to please any palate.
Ingredients:
For the Cake:
- 250g All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 160g Granulated Sugar
- 140g Oil (your choice of neutral-tasting oil)
- 220g Milk (can be coconut, dairy, or oat)
- 16g Lemon Juice
- 12-15 Sweet Red Cherries, halved and dusted with flour
For the Pink Glaze:
- 100g Icing Sugar
- 10g Cherry Syrup
- 5-7g Heavy Cream (adjust as needed for consistency)
Instructions:
- Begin by preheating your oven to 350°F (175°C) and greasing an 8-inch loaf tin with oil. Line it with baking paper for easy removal.
- In a mixing bowl, whisk together the milk and lemon juice. Set it aside for 15-20 minutes to allow the milk to curdle, then stir in the oil and sugar until the sugar is nearly dissolved.
- In a separate bowl, sift together all the dry ingredients. Gradually fold the dry mixture into the wet ingredients until just combined. Gently fold in the flour-dusted cherry halves.
- Transfer the batter to the prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely before drizzling with the pink glaze. For the glaze, mix the icing sugar and cherry syrup, adding heavy cream little by little until you reach the desired consistency.
- Slice the glazed loaf and serve as a delightful end to your holiday meals or as a sweet treat to enjoy any day.
