Cherry Loaf Cake (Moist, Easy, and Packed with Fresh Cherries)

This Cherry Loaf Cake is soft, buttery, and bursting with fresh cherry flavor in every bite. Whether you call it a cherry pound cake or cherry loaf, this simple recipe delivers moist texture and bright fruit flavor without the need for frosting or fuss. Made with basic pantry ingredients and plenty of ripe cherries, it’s perfect for summer snacking, afternoon tea, or as a light dessert. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream for a truly comforting slice.

What Is Cherry Loaf Cake?

Cherry loaf cake is a quick-bake dessert made with whipped eggs, flour, butter, milk, and a generous amount of fresh cherries folded into the batter. Unlike frosted pound cakes, this version is rustic and fruit-forward, with a light crumb and tender texture. Baked in a loaf pan, it’s ideal for slicing and sharing — and it stays moist for days.

Why Everyone Will Love This Recipe

• Moist and fluffy: Thanks to butter, milk, and whipped eggs.
• Loaded with cherries: Each bite is bursting with fresh fruit.
• One bowl, easy steps: Simple prep and clean-up.
• Perfect for any time of day: Breakfast, snack, or dessert.

Freezer-friendly: Make ahead and enjoy later.

Pro Tips for the Best Loaf

• Use fresh cherries: Pitted and halved for even distribution.
• Whip the eggs and sugar well: This traps air and keeps the cake fluffy.
• Don’t overmix the batter: Fold gently to keep the crumb light.
• Toss cherries in flour (optional): Prevents sinking in the batter.
• Cool completely: Allows the cake to firm up and slice cleanly.

Frequently Asked Questions
Can I use frozen cherries?

Yes, but thaw and drain them first to avoid excess moisture.

Should I toss the cherries in flour before adding?

It’s optional, but a light dusting helps prevent them from sinking during baking.

Can I use oil instead of butter?

Yes, though melted butter adds more flavor and richness to the cake.

What’s the difference between a loaf cake and a pound cake?

Pound cake traditionally uses equal parts butter, sugar, flour, and eggs. This loaf cake is lighter and includes milk for extra moisture.

Can I add almond extract?

Absolutely — a teaspoon of almond extract complements cherries beautifully.

How to Store

Wrap the cooled cherry loaf cake in plastic wrap or place in an airtight container. Store at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

How to Freeze

Wrap the entire loaf or individual slices tightly in plastic wrap, then in foil. Store in a freezer-safe bag or container for up to 1 month. Thaw at room temperature or gently warm in the oven before serving.

How to Make Cherry Loaf Cake

Start by beating the eggs and sugar in a large bowl using a hand mixer or stand mixer. Whip for about 10 minutes until the mixture is pale, fluffy, and has tripled in volume. This step is key to giving the cake its light texture.

Gently mix in the melted butter and milk until fully incorporated. Sift the flour and baking powder together, then gradually fold them into the wet mixture, being careful not to deflate the batter.

Reserve about a quarter of the cherries and fold the rest into the batter with a spatula. Pour the batter into a greased and floured 20×11 cm (8×4 inch) loaf pan and smooth the top.

Arrange the reserved cherries on top, pressing them slightly into the batter. Bake in a preheated oven at 180°C (356°F) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.