Cherry Tea Snacking Cake
- Serves
- 1 (8-inch) cake
- Prep Time
- 30 - 35 minutes
- Cook Time
- 25 minutes
This lemon-cherry snacking cake is all about peak summer fruit and everyday ease. With fresh cherries baked right into the batter and a fluffy whipped cream topping, it’s the kind of cake you eat straight from the pan—no celebration needed.
Ingredients
Tea Cake
- 1 1/2 cups (188g) All-Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (56g) butter, room temperature
- 2/3 cup (134g) granulated sugar
- 3 tablespoons (45mL) vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon lemon extract (or vanilla extract)
- 3/4 cup (90mL) buttermilk, room temperature Zest of two lemons
- 3 tablespoons of your favorite tea (I used an herbal tea with hibiscus, licorice root, chamomile, and mint)
- 10 pitted cherries, cut in half
Whipped Cream
- 1 1/4 cup (300mL) heavy cream, cold
- 1 tablespoon vanilla extract
- 2 tablespoons sugar
Cherry Topping
- 6 dark, sweet cherries, whole
- 10 pitted cherries, cut in half
- 2 tablespoons sugar
- Zest of 1 lemon
- Juice of 1 lemon
Directions
Make your cake
- Step 1
Preheat your oven to 350 F and oil and line an 8-inch cake pan. Set aside
- Step 2
Combine your flour, baking soda, baking powder, tea, and salt in a medium bowl together.
- Step 3
In a separate bowl, add your butter, lemon zest, granulated sugar, and neutral oil. Using a whisk or electric mixer, combine until pale — about 3 minutes.
- Step 4
One at a time, add in your room temperature eggs. (If you forget to take your eggs out before you begin baking, add them in a bowl of warm water for a few minutes.)
- Step 5
Next, add in the buttermilk and lemon (or vanilla) extract. Mix until combined.
- Step 6
Gradually add your dry ingredients to your wet and fold in the ingredients, but stop once the flour has disappeared. Make sure you aren’t over mixing.
- Step 7
Pour batter in your prepared cake pan, sprinkle on top the halved, pitted cherries, and place in the oven for about 27 minutes.
- I use a cake tester to ensure my cake is done! I recommend using those/a thermometer since ovens aren’t the same.
- Step 8
Once done, remove from the oven and let cool fully. After the cake has fully cooled, remove from the cake pan and onto your serving dish.
Make the cherries topping
- Step 1
To a bowl, add your chopped cherries and combine with sugar, lemon zest, and lemon juice.
- Step 2
Let sit for about 15 minutes to let some juices release.
Make the whipped cream
- Step 1
In a bowl, add your cold heavy cream, vanilla extract, and sugar.
- Step 2
Using an electric mixer, start slow and gradually increase the speed until you get to medium peaks. (I like the consistency of the whipped cream to be able to hold its shape, but also for it to be light as well. This generally takes me about 5 minutes to get the consistency that I prefer!)
Assemble your cake
- Step 1
Add the whipped cream to your cake in your preferred style.
- Step 2
Carefully top with chopped cherries and whole cherries and spoon small amounts of the juice throughout.
- Step 3
Enjoy - this cake is best eaten within a couple of days and you should keep it in the fridge because of the whipped cream.