We call this the summer cake in our house, and it earns the name every single time. Soft, fluffy buttermilk batter, juicy cherries sinking down into it, and this bright hit of lemon zest and fresh mint that makes the whole thing taste like a warm July afternoon. The batter takes me about five minutes to stir together and then the oven does everything else. That’s my kind of baking.
The lemon and mint combination is what makes this cake special. I know mint in a cake sounds unusual if you’ve never tried it, but trust me on this one. It’s subtle and fresh and it plays off the tart cherries perfectly.
- 1¾ cups all-purpose flour
- 2 eggs
- ¾ cup plus 2 tablespoons granulated sugar
- pinch of salt
- ¼ cup vegetable oil
- ½ cup buttermilk
- zest of 1 lemon
- 5 to 6 sprigs fresh mint
- 2 teaspoons baking powder
- fresh cherries, pitted
Crack the eggs into a bowl, add the sugar, and whisk until smooth. You don’t need a mixer for this at all, a whisk does the job just fine. Pour in the oil and buttermilk and whisk again. Add the flour, baking powder, and salt, and stir until you have a smooth batter with no lumps.
Now the good part. Zest the lemon right into the batter. Finely chop the mint leaves and add those too. This little duo is what makes the cake taste like something more than just another fruit cake.
Pit the cherries. If they’re really juicy, toss them in a colander for a few minutes to let the extra juice drain off, otherwise they’ll make the batter soggy. Line your pan with parchment paper and pour in the batter, then scatter the cherries evenly over the top and press them down lightly so they sink in a bit.
Bake at 350°F for 40 to 45 minutes. Check it with a toothpick, it should come out clean.
Let it cool a little before slicing. The crumb comes out tender and moist, the cherries are jammy and juicy, and that fresh mint aroma hits you as soon as you cut into it. It’s perfect with a cup of tea or coffee, and it never lasts more than a day around here.
