Cherries are one of my favourite fruits and I love the colour they lend to cakes. I have already made this cherry cake thrice this season and still can't get enough of it.



  • You can double the ingredients if you want to make a bigger cake.
  • To make your own buttermilk, add 1 tablespoon of white vinegar to 1/4th cup milk and let the mixture rest for 5 minutes.


  • 1 cus all purpose flour
  • 2 tsps baking powder
  • 1 pinch of salt
  • 1 tbsp lemon zest
  • 1/2 cup oil
  • 1 cup sugar + 2 tbsp sugar
  • 2 eggs
  • 1/4 cup buttermilk
  • 1 tbsp vanilla essence
  • 1 cup fresh cherries, pitted and halved


  • Pre- heat the oven to 180C. Oil the cake tin and dust  it with all purpose flour.
  • In a  medium bowl, whisk flour, baking powder, salt and lemon zest.
  • In a large bowl, using an electric mixer, beat oil and sugar until light and fluffy. With mixer on low, beat in eggs one at a time
  • Add vanilla and mix well
  • Alternately, beat in flour mixture and buttermilk, beginning and ending with flour mixture. Mix just until combined
  • Pour the batter into the tin and place the cherries on the top. Sprinkle 2tbsp of sugar on the top.
  • Bake at 180C for 10 minutes and then reduce the temperature to 150C and bake for 50 minutes. until an inserted toothpick comes out clean.