Lemon Cherry Cake

14 ingredients
4 steps

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
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 3-1/2 to 4 cups confectioners' sugar

Directions

  1. 1
    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. 2
    Pour into a greased
  3. 3
    . 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.
  4. 4
    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.

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