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
Lemon Cherry Cake
Lemon Cherry Cake
Prep Time
20 min
Cook Time
30 min
Yield
12-15 servings
Ingredients
- 1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries
- 3/4 cup butter, softened
- 1-3/4 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons grated lemon zest
- 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 whole milk
- TOPPING:
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 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 zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 448 calories, 16g fat (10g saturated fat), 86mg cholesterol, 306mg sodium, 71g carbohydrate (52g sugars, 1g fiber), 5g protein.
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