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
SERVINGS
|
12-15
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
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 mixing 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. x 2-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For topping, in a mixing 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.