This cake is a quick mix and just as easy to decorate. We recommend setting a whole, pitted, stemless cherry on the top of every slice, but just let your creative instinct guide you!
1 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup almond meal
1 tablespoon lemon zest
10 ounces fresh, sweet pitted cherries **
1 cup (2 sticks) room temperature butter
1 cup sugar
3 large eggs
1 tablespoon milk
** You can use candied cherries instead, but be sure to drain prior to use.
2 cups confectioner's sugar
Roughly 3 tablespoons milk
1 teaspoon vanilla (or almond) extract
- For the Cake: Preheat oven to 330 degrees F. Butter and flour the bread pan.
- Sift the flour, baking powder, and cinnamon into the almond meal. Add lemon zest.
- Rinse and pit the cherries. Add to the dry mixture and coat the cherries.
- In another bowl, cream butter and sugar until light and fluffy. Beat the eggs into the butter and sugar, one at a time.
- Fold the dry ingredients and the milk into the wet ingredients until just combined.
- Pour the batter into the prepared bread pan.
- Bake for 50 to 60 minutes until the top is golden brown and a knife or toothipick comes out clean. If the top starts looking too dark too early, you can place aluminum foil of the top of the pan. Let the cake cool.
- For Frosting: Whisk powdered sugar, milk, and vanilla together until smooth. Add more milk until you reach the consistency you want-- we recommend thicker over thinner. Spread over the top of your cool cake and then decorate with cherries or candied lemon peel or zest as desired.
Quick Tip: Don't like cherries? You can do this same recipe with strawberries or raspberries. If you're not a fan of almond exract, you can also do a lemon or almond extract.
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