Lemon Cherry Cake Recipe

5 2 3
Lemon Cherry Cake Recipe
Lemon Cherry Cake Recipe photo by Taste of Home
Publisher Photo

Lemon Cherry Cake Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries
  • 3/4 cup butter or margarine, 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 mixing bowl, cream butter and sugar. 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 inserted near the center comes out clean. Cool on a wire rack.
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.
Originally published as Lemon Cherry Cake in Taste of Home April/May 2003, p31

Nutritional Facts

1 piece: 448 calories, 16g fat (10g saturated fat), 86mg cholesterol, 306mg sodium, 71g carbohydrate (52g sugars, 1g fiber), 5g protein.

  • 1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries
  • 3/4 cup butter or margarine, 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
  1. Pat cherries dry with paper towels; set aside. In a mixing bowl, cream butter and sugar. 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.
  2. 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 inserted near the center comes out clean. Cool on a wire rack.
  3. 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.
Originally published as Lemon Cherry Cake in Taste of Home April/May 2003, p31

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MY REVIEW
hsoray User ID: 955134 88217
Reviewed Jul. 4, 2011

"The first time I made this, it came out perfect. You must love lemon flavor as it is front and center stage. My co-workers went crazy over it. I'll be making it again this week for a birthday."

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