Cherry Loaf Pound Cake
Sweet, moist, and bursting with fruity goodness, this Cherry Loaf Pound Cake is the perfect balance of indulgence and charm. Featuring tender butter-rich pound cake studded with juicy cherries, this recipe combines classic baking techniques with a delightful twist. A quick toss of the cherries in flour ensures they’re evenly dispersed throughout the loaf, creating vibrant pockets of flavor in every bite. This easy-to-follow recipe comes together in just 20 minutes of prep time and bakes to golden perfection in under an hour. Whether you're serving it as a dessert or a teatime treat, this cherry-infused loaf cake is sure to impress with its beautiful presentation and irresistible taste. Perfect for showcasing fresh or maraschino cherries, this bakery-quality treat will be the highlight of your next gathering!
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 3 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 225 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 120 milliliters Milk
- 150 grams Fresh or maraschino cherries, pitted and halved
- 1 tablespoon All-purpose flour (for coating cherries)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easy removal.
In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until incorporated—do not overmix.
In a small bowl, toss the pitted and halved cherries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the batter.
Gently fold the floured cherries into the batter, being careful not to crush them.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 413.2 g | 150% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 226.2 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 326 mg | 25% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
