Ingredients
- 1 cup butter, softened
- 2 cups plus 1 tsp. sugar, divided
- 4 large eggs
- 1 Tbsp. fresh lemon juice
- 1 tsp. almond extract
- 2 tsp. baking powder
- 1/2 tsp. table salt
- 3 1/2 cups plus 2 Tbsp. flour, divided
- 1 cup milk
- 3 cups fresh cherries, pitted and halved
- 1/2 cup plus 2 Tbsp. powdered sugar
- 3 Tbsp. buttermilk
Preparation
Step 1
1. Preheat oven to 325 degrees. Beat butter until fluffy. Gradually add 2 cups sugar; blend. Add eggs one at a time. Add lemon juice and almond extract; beat. Beat on high for 1 to 2 minutes.
2. Stir together powdered sugar, salt and 3 1/2 cups flour. Add to butter mixture alternately with milk. Beat on low until blended. Line bottom and sides of a 9 x 13 inch pan with aluminum foil. Grease with butter, then flour foil. Pour batter into prepared pan. Toss together cherries and reamining 2 Tbsp. flour and 1 tsp. sugar. Scatter over batter.
3. Bake for 1 hour to 1 hour and 10 minutes or until set. Cool for one hour.
4. Whisk together powdered sugar and buttermilk and drizzle over cake. Let cake stand until glaze sets. Lift cake from pan. Cut into squares.