Morello Cherry And Lemon Cake – a delicious recipe with butter, sugar, brown sugar, eggs, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C/350F, gas mark 4.Grease and flour a 1lb.450g loaf tin. Line the base with greaseproof paper.
2
Cream the butter, add the sugar and beat well until light and fluffy.
3
Gradually add the eggs, beating well between each addition. If the mixture looks as though it might curdle, add a tablespoon of flour.
4
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.
5
Add the cherries and lemon zest and pile into the loaf tin.
6
Bake for 50 minutes. Remove from the oven and leave to cool in the tin.
7
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.
474
kcal
Calories
23
g
Fat
61
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 ounces butter, 2 ounces caster sugar, 2 ounces soft light brown sugar, 2 eggs, beaten, and more.
Yes, Morello Cherry And Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
