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Moist, tender and delicious, my Cherry Loaf Cake recipe is also very easy to make
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5 from 4 votes

Cherry Loaf Cake Recipe

Author April J Harris


  • cups + 1 teaspoon all purpose plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup cherry yogurt
  • ¾ cup granulated or caster sugar
  • 3 large eggs lightly beaten
  • 1 teaspoon vanilla
  • ½ cup mild olive oil not extra-virgin
  • 1 cup cherries 12 -14 cherries
  • For the glaze
  • 1 cup icing sugar
  • 2 tablespoons maraschino cherry juice
  • about 1 tablespoon water
  • a drop of pink food colouring optional


  • Preheat the oven to 350°F (175°C or 165°C for fan ovens, Gas Mark 4).
  • Grease or line a 2 lb (8½ x 4¼x 2½ inch) loaf pan.
  • Remove the pits from the cherries and cut each one in half.
  • Put the cherries in a small bowl, sprinkle the 1 teaspoon flour over top and toss gently.
  • Sift the 1½ cups flour, baking powder and salt into a medium bowl.
  • Stir in the sugar. Set the dry ingredients aside.
  • In a large bowl, whisk together the yogurt, eggs, vanilla and oil.
  • Add the wet ingredients to the dry ingredients in two additions, whisking between additions.
  • Beat gently until the batter is relatively smooth.
  • Gently fold in the flour coated cherries.
  • Pour the batter into the loaf pan and bake for 40 to 50 minutes or until a tester inserted in the center of the cake comes out clean.
  • Cool in the pan for 20 minutes before removing the cake and placing it on a wire rack to cool completely.
  • When the cake is cold, prepare the glaze.
  • Place the icing sugar in a small bowl and whisk in the maraschino cherry juice.
  • Gradually whisk in the water, a bit at at time, until a smooth, drizzle-able consistency is reached.
  • Whisk in the food colouring, if using.
  • Place a piece of parchment or waxed paper underneath the rack the cake cooled on and drizzle the glaze over the cake.
  • Allow the glaze to set before slicing and serving the cake.
Tried this recipe?Mention @apriljharris or tag #apriljharris!