Cherry Cake

Step 1: Preheat oven to 400 degrees F

Step 2: Butter and flour an 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.

Step 3: Take about 1/4 of the cherries and cut them in half. Leave the remainder of the pitted cherries whole.

Step 4: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

Step 5: In the bowl of your electric mixer, with the paddle attachment, beat the eggs and sugar until thick and lemon colored.

Step 6: Add the melted butter, milk, vanilla, and lemon zest and beat just until incorporated.

Step 7: Add the flour mixture and stir just until moistened.

Step 8: Gently fold in the whole pitted cherries.

Step 9: Pour the batter into the prepared pan, smoothing the top with a spatula.

Step 10: Bake for 15 minutes then remove from oven.

Step 11: Quickly arrange the remaining cherries, cut side down, on the top of the cake.

Step 12: 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.

Step 13: Remove from oven and place on a wire rack to cool slightly.

Step 14: Serve warm or at room temperature with a dollop of softly whipped cream.