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Lemon Cherry Cake

Our family loves cherries, so this cake is the perfect way to end any meal. The combination of sweet cherries and lemon peel gives the yellow cake a distinctive flavor, and no one can resist the yummy cream cheese topping. -Janice Greenhalgh, Florence, Kentucky

12-15 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries
3/4 cup butter, softened
1-3/4 cups sugar
3 eggs
2 teaspoons grated lemon peel
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 milk
TOPPING:
1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
2 teaspoons grated lemon peel
3-1/2 to 4 cups confectioners' sugar

Directions

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 peel and vanilla.
Combine the flour, baking powder and salt; add to creamed mixture
alternately with milk.
Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with
cherries. Bake at 375° for 30-35 minutes or until a toothpick

2 of 2

Lemon Cherry Cake (continued)

Directions (continued)

inserted near the center comes out clean. Cool on a wire rack.
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. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 448 calories, 16 g fat (10 g saturated fat), 86 mg cholesterol, 306 mg sodium, 71 g carbohydrate, 1 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.