Lemon Cherry Cake

• 1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries
• 3/4 cup butter, softened
• 1-3/4 cups sugar
• 3 large eggs, room temperature
• 2 teaspoons grated lemon zest
• 1-1/2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/4 cups whole milk
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 3-1/2 to 4 cups confectioners' sugar

1. Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2. Pour into a greased
3. . Sprinkle with cherries. Bake at 375u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.

sweet cherries, butter, sugar, eggs, lemon zest, vanilla, flour, baking powder, salt, milk, cream cheese, lemon juice, lemon zest, sugar

Taken from www.tasteofhome.com/recipes/lemon-cherry-cake/ (may not work)