Not yesterday, but the previous Saturday, we went to Sprout’s Farmers Market (a grocery store, not a true farmers market) to buy avocados, since they ran a one-day special of 4 for $1 and I thought it would be a great food to introduce to Jessica. While there, we browsed the bakery section, since they also had sourdough loafs for $1. James saw a bunch of lemon desserts and got a hankering for something lemony so I said I’d bake him something and picked up some lemons while we were there. Once home, I browsed one of my cookbooks and came up with four options for him to choose from. Lemon Cherry Cake was the furthest from what he was craving, but it sounded intriguing, so he picked it. Plus, we had also picked up some fresh California cherries while at Sprout’s.
We actually baked the cake together last Sunday. I pitted and chopped the cherries and zested and juiced the lemon while James mixed the batter. The result was delicious, although both the lemon and cherry flavors are very subtle.
Lemon Cherry Cake
Source: The Taste of Home Baking Book
- 1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries
- 3/4 cup butter, softened
- 1-3/4 cups sugar
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/2 cups all-purposed flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/4 cup milk
- 1 8-oz. package cream cheese, softened
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 3-1/2 to 4 cups confectioner’s sugar
Preheat oven to 375°F. Grease a 13-in. x 9-in. x 2-in. baking pan. (I used a stoneware pan.)
Pat cherries dry with paper towels; set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. 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, beating well after each addition.
Pour into prepared pan. Sprinkle with cherries. Bake at 375°F for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in mixing bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioner’s sugar until mixture achieves desired consistency. Spread on cake. Store in refrigerator.
Yield: 12-15 servings