Name: Lemon Cherry Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries -; 3/4 cup butter, softened -; 1-3/4 cups sugar -; 3 large eggs, room temperature -; 2 teaspoons grated lemon zest -; 1-1/2 teaspoons vanilla extract -; 2-1/2 cups all-purpose flour -; 2-1/2 teaspoons baking powder -; 1/2 teaspoon salt -; 1-1/4 cups whole milk -; Topping: -; 1 package (8 ounces) cream cheese, softened -; 2 tablespoons lemon juice -; 2 teaspoons grated lemon zest -; 3-1/2 to 4 cups confectioners' sugar -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cherry Cake

1. 1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries -

2. 3/4 cup butter, softened -

3. 1-3/4 cups sugar -

4. 3 large eggs, room temperature -

5. 2 teaspoons grated lemon zest -

6. 1-1/2 teaspoons vanilla extract -

7. 2-1/2 cups all-purpose flour -

8. 2-1/2 teaspoons baking powder -

9. 1/2 teaspoon salt -

10. 1-1/4 cups whole milk -

11. Topping: -

12. 1 package (8 ounces) cream cheese, softened -

13. 2 tablespoons lemon juice -

14. 2 teaspoons grated lemon zest -

15. 3-1/2 to 4 cups confectioners' sugar -

How to cook deliciously - Lemon Cherry Cake

1. Stage

Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

2. Stage

Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

3. Stage

For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.