Lemon-Scented Cherry Cake: A Tangy and Sweet Delight

This Lemon-Scented Cherry Cake is a delightful fusion of zesty lemon and sweet cherries, making it a perfect dessert for any occasion. Its tender, moist cake paired with juicy fruit creates an irresistible treat that’s sure to impress. Simple to make and utterly delicious, this recipe is a must-try!

In our household, this Lemon-Scented Cherry Cake has quickly become a family favorite. My husband adores the tartness of the lemon combined with the sweetness of the cherries, while our kids love the moist, tender cake. It’s a dessert that brings us all together around the table, sharing smiles and stories. The first time I baked it, the fragrance of lemon and cherries filled the house, drawing everyone to the kitchen. Now, it’s a cherished part of our dessert repertoire, often requested for special occasions and weekend treats.

Why This Lemon-Scented Cherry Cake?

Fresh and Fruity: Combines the tartness of lemon with the sweetness of cherries for a balanced flavor.
Versatile: Can easily substitute cherries with blueberries for a different twist.
Moist and Tender: Sour cream or yogurt keeps the cake incredibly moist and fluffy.
Simple and Elegant: Easy to prepare yet impressive enough for guests.

Ingredients:

For 10 Servings

Butter: ½ cup (1 stick) unsalted butter (115 grams)
Lemon: 1 lemon (zest and juice)
Cherries or Blueberries: 2 bags frozen sweet cherries or blueberries, 10 ounces each (about 570 grams / 1.25 lbs total)
Sugar: 2 tablespoons plus 1 cup sugar (220 grams), plus extra for serving
Flour: 2 cups all-purpose flour (240 grams)
Baking Powder: 2 teaspoons baking powder (10 grams)
Salt: ½ teaspoon kosher salt (3 grams)
Baking Soda: ¼ teaspoon baking soda (1 gram)
Eggs: 3 large eggs, room temperature
Sour Cream or Yogurt: 2 cups sour cream or whole plain yogurt, room temperature (480 grams / about 1 lb)

Directions:

Preheat and Prep: Arrange a rack in the center of the oven and preheat to 425°F (220°C). Melt ½ cup butter in a small bowl or saucepan and let it cool. Grate the lemon zest and squeeze 2 tablespoons of juice. Set aside.
Prepare Cake Pan: Brush 1 tablespoon melted butter around the bottom and sides of a cake pan. Line the bottom with a circle of parchment paper, smoothing out any air bubbles.
Prepare the Fruit: Toss the frozen cherries (or blueberries) with 2 tablespoons sugar, 2 tablespoons lemon juice, and 2 tablespoons melted butter in the cake pan. Bake for 40-50 minutes, shaking the pan halfway through, until the fruit juices are thick and bubbling. Let cool. Reduce oven temperature to 350°F (175°C).
Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon baking soda, and 1 cup sugar.
Mix Wet Ingredients: Create a well in the center of the dry ingredients. Beat 3 eggs and pour them into the well along with 1 cup sour cream, 2 teaspoons lemon zest, and the remaining 5 tablespoons melted butter.
Combine Batter: Starting in the center, whisk to blend the egg mixture, gradually incorporating the dry ingredients to form a smooth batter.
Assemble Cake: Carefully dollop large spoonfuls of batter over the fruit in the pan and gently smooth the surface.
Bake: Bake at 350°F (175°C) until the cake is golden and a toothpick inserted into the center comes out clean, about 45-50 minutes. Let cool for 10 minutes.
Release Cake: Use a paring knife to loosen the cake from the edge of the pan. Place a wire rack over the pan, then swiftly invert the rack and pan; the cake should release on its own. Lift the pan off, peel off the parchment, and let the cake cool completely.
Serve: Whisk the remaining 1 cup sour cream with 1-2 tablespoons sugar. Dollop on each slice before serving.

Notes:

Substitutions: You can substitute frozen blueberries for cherries if you prefer.
Serving Tips: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Cooking Tips: Ensure all ingredients are at room temperature for the best results.