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Lemon Cherry Cake


Taste of Home Cookbook 2004

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  • 1 1/2 cup coarsley chopped & pitted fresh or frozen cherries
  • 3/4 cup butter
  • 1 3/4 cup sugar
  • 3 eggs
  • 2 tsp grated lemon peel
  • 1 1/2 tsp vanilla
  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 1 (8oz) pkg. cream cheese
  • 2 Tbsp lemon juice
  • 2 tsp grated lemon peel
  • 3 1/2-4 cups powder sugar



Step 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.
Pour into a greased 13x 9 inch baking pan. Sprinkle with cherries. Bake at 375F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
In a mixing bowl, beat cream cheese, lemon juice, and peel until smooth. Beat in enough powder sugar until mixture achieves desired consistency.

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