Easy and positively crave-worthy, this glazed lemon and dried cherry quick bread is fantastic for brunch or an afternoon treat.
It was inevitable. I had to crack at some point. After an entire month of being dessert-free on Cookin’ Canuck – well, there was that Carrot Ginger Cupcake incident on my birthday but, come on, a girl’s gotta celebrate – I broke down and pulled out the baking pans. After all, it’s been a month of Mushroom Caramelized Onion Salads, Yogurt Parfaits, and Turkey Meatball Sandwiches. My sugar levels were dropping dangerously low (snort).
Now, I could pretend that this lemon and dried cherry quick bread is an innocuous little breakfast treat, made relatively guilt-free by the addition of dried cherries, but I would be leading you down the butter and sugar-laden garden path. Let’s just call a spatula a spatula. It is a cake. A tart, fruit-filled lemon cake with a glaze drizzled on top at the last minute. Was it worth the indulgence? My taste buds say yes. And my jeans? Well, I am choosing not to ask their opinion.
If you want a less indulgent breakfast option starring dried cherries, try my Pancakes in a Mug. A favorite with my boys!
The lemon & dried cherry quick bread:
Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.
In a medium bowl, whisk together 1 1/2 cups plus 2 tablespoons flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.
Turn the mixer to low and gradually add the flour mixture, milk and lemon juice. Beat until just combined. Take care not to overbeat or the bread will be tough.
In a small bowl, toss the dried cherries with the remaining 2 tablespoons flour, and gently mix into the batter. Pour the batter into prepared pan and level with a spatula.
Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 65 minutes. Let the bread sit in the pan for 10 minutes. Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.
Glaze:
In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.
Slice and serve.
Glazed Lemon & Dried Cherry Quick Bread
Ingredients
- 1 3/4 cups all-purpose flour divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons 1 stick unsalted butter, softened
- 1 1/3 cups granulated sugar
- 2 tablespoons grated lemon zest
- 3 large eggs
- 1/4 cup 2% milk
- 3 teaspoons fresh lemon juice
- 1 cup dried cherries
The Glaze:
- 3/4 cup powdered confectioner’s sugar
- 4 1/2 teaspoons fresh lemon juice
- 3/4 teaspoon grated lemon zest
- Pinch salt
Instructions
- Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.
- In a medium bowl, whisk together 1 1/2 cups plus 2 tablespoons flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.
- Turn the mixer to low and gradually add the flour mixture, milk and lemon juice. Beat until just combined. Take care not to overbeat or the bread will be tough.
- In a small bowl, toss the dried cherries with the remaining 2 tablespoons flour, and gently mix into the batter. Pour the batter into prepared pan and level with a spatula.
- Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 65 minutes. Let the bread sit in the pan for 10 minutes. Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze. Slice and serve.
The Glaze:
- In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Louise V
Just made it and it is lovely. Thanks. Definitely a keeper.
sandracharlesbassett
Delightful treat,, combination of cake with sweet / sour glaze is fab.
wilhelmina
This is such a delicous treat! I love it!
Nellie Tracy
This recipe is so delicious and also so easy to make!
Lindsey @ Gingerbread Bagels
I just adore quick breads and yours is just gorgeous! Love that you added dried cherries to the quick. The pairing of cherries with the lemon sounds incredible. 🙂
Darla @ Bakingdom
Mmmm! I love the addition of cherries! Such a fantastic combo, but it's never occurred to me! I can't wait to try this…quick breads may be my favorite thing to make.
Joanne
A whole month without dessert?!?!? You are a far stronger woman than I.
I never consult my jeans on topics like this. They're a third class citizen. They're vote doesn't count anyways.
This cake looks delicious! I love the tart lemon with the sweet cherries. Yum.
Jemma
This looks like a gorgeous quick bread – only problem is my hubbie hates cherries – any suggestions on a substitute …. ??? And I definitely think two fruit components equals healthy breakfast !
Paula
oh, this looks so delicious! I`m absolutely sure that`s really tasty!
Have a great time,
Paula
Megan
I love a good quick bread and you had me at lemon glaze!
SMITH BITES
lemon and cherries folded into flour/sugar and then drizzled with a glazed . . . happy dance, oh yeah!s
Tammy
OOOOOOHHHHH I love lemon and cherries ~ can't wait to try this!! Never mind what the jeans have to say ~ ha ha. Thanks for sharing this!
Lana @ Never Enough Thyme
I'd say that was worth every single calorie. Anything with lemon immediately grabs my attention. And the dried cherries – just put it over the top I'm sure. Fabulous.
Medeja
Cake looks wonderful ! I love those dried cherries in it 🙂
Tracey
What a gorgeous quick bread! I love the America's Test Kitchen book you adapted the recipe from, definitely a favorite.
Angie
Such a pretty cake! I love it!
DessertForTwo
This looks gorgeous! And I'm with everyone else–let's call this breakfast bread so we can have it first thing in the morning! 🙂
Cake Duchess
I love quick breads and any dessert with lemon…and a gorgeous drizzle like this one. Beautiful and very tempting photos:)