Lemon Cherry Cake

Taste of Home Cookbook 2004

Lemon Cherry Cake
Lemon Cherry Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • TOPPING

  • 1

    (8oz) pkg. cream cheese

  • 2

    Tbsp lemon juice

  • 2

    tsp grated lemon peel

  • 3 1/2-4

    cups powder 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 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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