Photo: Alison Miksch; Styling: Marian Cooper Cairns
If you're ready to step up your brunch game, this beautiful cake will definitely do the trick. Serve with lots (and lots) of coffee.
Makes 12 to 16 servings
1. Preheat oven to 325°. Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups granulated sugar, and beat until well blended. Add eggs, 1 at a time, beating well after each addition and stopping to scrape sides of bowl as needed. Add lemon juice and almond extract, and beat until blended. Increase speed to medium-high, and beat 1 to 2 minutes or until pale yellow.
2. Stir together baking powder, salt, and 3 1/2 cups flour. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Line bottom and sides of 9- x 13-inch pan with aluminum foil, allowing 2 to 3 inches of foil to extend over sides. Grease (with butter) and flour foil. Pour batter into prepared pan. Toss together cherries and remaining 2 Tbsp. flour and 1 tsp. granulated sugar, and scatter over batter.
3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until set and browned on top. Cool on a wire rack 1 hour.
4. Whisk together powdered sugar and buttermilk, and drizzle over cake. Let cake stand until glaze sets (about 5 minutes). Lift cake from pan, using foil sides as handles. Cut into squares.