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Lemon Cherry Bundt Cake with Lemon Glaze

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Sweet cherries and fresh lemon zest give this cake a springtime feel!

Ingredients

  • FOR THE CAKE:
  • 1 can (about 21 Oz. Size) Cherry Pie Filling
  • 2 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 stick Unsalted Butter, At Room Temperature
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1 cup Sour Cream
  • 2 whole Lemons, Zested
  • FOR THE GLAZE:
  • 2 Tablespoons Milk
  • 2 Tablespoons Unsalted Butter, melted
  • ¾ cups Powdered Sugar
  • 2 Tablespoons Lemon Juice
  • 1 dash Salt

Preparation

Empty the cherry pie filling into a bowl and, with a spoon, remove the actual cherries from the filling mixture. It’s okay if some of it still clings to the cherries. Preheat the oven to 350ºF and butter and flour a 12-cup bundt pan.

In a bowl, combine the flour, baking powder, baking soda and salt. In a separate bowl, beat together the butter, sugar, eggs and vanilla. When that has been creamed, add in the sour cream and lemon zest and beat until combined. Working in batches, add in the flour mixture until everything is combined.

Pour the batter into the bundt pan and spoon the cherries over the top. Using a spoon or butter knife, swirl the cherries slightly into the batter. Bake in the preheated oven for approximately 50 minutes or until a cake tester comes out clean. Allow the cake to cool thoroughly before turning it out of the pan.

While the cake is cooling, make the glaze by adding the milk and melted butter to a bowl. Whisk in the confectioner’s sugar until it’s fully incorporated and stir in the lemon juice and salt. When the cake has been removed from the pan, drizzle on the glaze.

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3 Reviews

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kara on 6.30.2013

This was delicious.

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Eugenia on 5.23.2013

This turned out great, and everyone liked it! As for preparing it, I think it would be a lot faster and easier to just lightly rinse the cherries off in a colander or something, and at the end, to go ahead and gently fold them into the batter before pouring into the bundt pan.

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vlmarston on 5.7.2013

Made this last Saturday, was a huge hit with my husband. I loved it too. Think I might cut the glaze in half next time. Going in my “Keep” fiel. Thanks!

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