Lemon, cherry & almond loaf

Makes 1 x 2lb loaf


150g soft butter

200g glacé cherries, washed, dried and quartered

150g natural coloured marzipan, cut into cubes

150g self-raising flour

150g caster sugar

3 medium eggs, beaten

75g ground almonds

1 lemon, zest & juice

40g flaked almonds


Preheat the oven to 180°C/fan 160°C/gas 4.

Grease a 2lb loaf tin and insert a paper liner or line with grease proof.

Dust the cherries and marzipan with some flour as this will stop them sinking to the bottom of the cake while baking.

Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat until smooth. Fold in the cherries and marzipan.

Spoon the batter into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 1 hour in the center of your oven, or until a skewer inserted into the center comes out clean.

Turn out to cool on a wire rack. Enjoy

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4 Responses
      1. john lonergan

        made the lemon , cherry and almond loaf but was still moist after 1 hour and 20 minutes in the oven. why?? perhaps I put in too much marzipan??

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