Fresh Cherry & Parsley Tea Cake
This light and tender tea cake is made with fresh cherries, chopped parsley, and self-rising flour for an easy yet elegant bake. Bright, herby, and lightly sweet, it’s perfect for brunch tables, afternoon tea, or a summery dessert.
Equipment
- 8" round cake pan or standard loaf pan
- Mixing bowls
- Whisk
- Spatula or wooden spoon
- Parchment paper
- Cooling rack
Ingredients
- 1 cup fresh cherries pitted and halved
- ½ cup fresh flat-leaf parsley finely chopped
- 1 cup granulated sugar reduce to ¾ cup for less sweet
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ½ cup olive oil or melted butter
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 ½ cups self-rising flour
- Optional: powdered sugar or lemon glaze for topping
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1 –2 tsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan or 8" round cake pan with parchment paper.
- In a large bowl, whisk together sugar, eggs, yogurt, olive oil, vanilla, and lemon zest until smooth.
- Gently fold in the self-rising flour until just combined. Avoid overmixing for a tender crumb.
- Fold in the chopped parsley and most of the cherries, saving a few to place on top before baking.
- Pour the batter into your prepared pan and scatter reserved cherry halves on top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Let cool in the pan for 10–15 minutes, then transfer to a rack to cool fully. Dust with powdered sugar or drizzle with lemon glaze.
- Mix powdered sugar and lemon juice until smooth and pourable, then drizzle over the cooled cake.
Video
@herbyeater This tea cake and that dress had me full on ready for a late spring garden party— at least inside, at my kitchen table with my favorite cup of tea. 🫖 A surprising note, cherries pair perfectly with parsley and the extra flavor layer of lemon to make a light and lovely afternoon sweet treat. I made two smaller rounds instead of a normal batch so that I could save one for later— these freeze well! Leave on its own or top with powdered sugar, it’s perfect either way. 😌 #teacake #afternoontreat #cherries #herbyeats #gardenpartyideas
♬ Gold - Myles Smith
Notes
Store cake covered at room temperature for 2–3 days or in the fridge for up to 5 days.
Substitute basil, or even tarragon for parsley if you’re feeling adventurous.
I recommend using a sweet cherry like Rainiers or Bings, when fully ripened!
Make it dairy-free with coconut yogurt and a neutral oil like avocado or sunflower.