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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. 

Recipe by Southern Living July 2015

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Credit: Alison Miksch; Styling: Marian Cooper Cairns

Recipe Summary

hands-on:
30 mins
total:
2 hrs 35 mins
Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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