Lemon Cherry Cake 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 Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Cherry Cake cont. 2 teaspoons grated lemon peel 3-1/2 to 4 cups confectioners' sugar 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 Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon Cherry Cake confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping. Yield: 12-15 servings. Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008