Lemon-Cherry Cake
A delicious cake flavored with lemon zest and sour cherries. Its a simple cake that can be quickly prepared for last-minute guests
Servings 1 9-inch cake
Equipment
- Stand Mixer
- 9-inch springform pan
Ingredients
- 130 grams unsalted butter, room temp 9 Tbsp & 1 tsp
- 180 grams granulated sugar
- 3 eggs
- zest of 1 lemon
- 180 grams AP flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 500 grams pitted sour cherries drained if canned
- Powdered Sugar for dusting, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Line the bottom of the springform pan with parchment paper
- Add the butter and sugar to the bowl of your stand mixer and beat with the paddle attachment until fluffy, scrape the sides of the bowl at least once.
- Add the eggs one at a time. Once the eggs are incorporated add the lemon zest
- In a separate bowl, combine the AP flour, baking powder and salt and whisk to combine. Add to the butter mixture and mix until just combined. Scrape down the sides of the bowl.
- Fold the cherries into the batter using a spatula.
- Scrape the batter into the prepared pan and smooth the top with the spatula. Bake for 55 minutes or until cake is golden brown and starting to pull away from the sides of the tin.
- Remove from oven and let cool on a rack for 20 minutes before removing the springform ring. When completely cool, dust with a bit of powdered sugar if you want, and serve.