Ingredients
1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries3/4 cup butter, softened1-3/4 cups sugar3 large eggs, room temperature2 teaspoons grated lemon zest1-1/2 teaspoons vanilla extract2-1/2 cups all-purpose flour2-1/2 teaspoons baking powder1/2 teaspoon salt1-1/4 cups whole milkTOPPING:1 package (8 ounces) cream cheese, softened2 tablespoons lemon juice2 teaspoons grated lemon zest3-1/2 to 4 cups confectioners’ sugar
Preparation
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.
