August 05, 2017
- Serving Size: 1 (330.5 g)
- Calories 648.9
- Total Fat - 27 g
- Saturated Fat - 15.9 g
- Cholesterol - 167.4 mg
- Sodium - 349.2 mg
- Total Carbohydrate - 95.9 g
- Dietary Fiber - 4 g
- Sugars - 52.4 g
- Protein - 9.8 g
- Calcium - 195.3 mg
- Iron - 1.9 mg
- Vitamin C - 76.6 mg
- Thiamin - 0.1 mg
Preheat oven to 400 degrees F
Butter and flour an 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
Take about 1/4 of the cherries and cut them in half. Leave the remainder of the pitted cherries whole.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, with the paddle attachment, beat the eggs and sugar until thick and lemon colored.
Add the melted butter, milk, vanilla, and lemon zest and beat just until incorporated.
Add the flour mixture and stir just until moistened.
Gently fold in the whole pitted cherries.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 15 minutes then remove from oven.
Quickly arrange the remaining cherries, cut side down, on the top of the cake.
Return the cake to the oven and bake for another 20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature with a dollop of softly whipped cream.
Tips & Variations
No special items needed.