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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
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

Printed from tasteofhome.com Jul 4, 2008

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Lemon Cherry Cake cont.

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.