- 1 cup butter, softened
- 2 cups plus 1 tsp. granulated sugar, divided
- 4 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3 1/2 cups plus 2 Tbsp. all-purpose flour, divided
- 1 cup milk
- 3 cups fresh cherries, pitted and halved
- 1/2 cup plus 2 Tbsp. powdered sugar
- 3 tablespoons buttermilk
How to Make It
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.
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.
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.
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.