Preheat the oven to 200C.

Butter and flour a 2lb loaf tin.

Beat the softened butter or buttery margarine well with the sugar with an electric whisk or cake mixer until creamy.

Beat in the lemon zest and eggs, one at a time. (Don’t worry if the mix splits).

Sift the flour and baking powder together and gradually fold into the mixture.

Put half the mixture into the loaf tin and place half the cherries into the batter then cover with the slices or marzipan.

Put the rest of the batter into the tin then distribute the rest of the cherries on top and push them in.

Using a spatula cover the cherries with the batter firming the mixture to the edge.

Sprinkle Demerara sugar on top.

Bake on the middle shelf of the oven for about 50 minutes or until the center springs back to the touch.