Save on Pinterest

Lemon Cherry Cake

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
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video