Lemon Cherry Bundt Cake with Lemon Glaze

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.