Lemon Cherry Cake

When I buy fruit I find that I almost always buy more than I need. 

Lemon Cherry Cake 

In fact, I would go so far as to say I do that with most food.  That isn’t to say I am forever throwing away perfectly good food, but I plan for a dessert or salad and then overbuy with abandon and have to come up with a second, and even third recipe to use it all up.

 Lemon Cherry Cake

That is what happened when I bought cherries for my Cherry Cheese Tart.  I bought loads of pretty cherries and used maybe half.  I ate about a third of the remaining cherries but decided that I needed to come up with a second recipe to use up my cherry excess.

 Lemon Cherry Cake

Along with my cherry I had a lone lemon.  It needed a purpose and since cherry and lemon get along so well I decided that purpose would be in the form of a refreshingly sweet and tart cupcake!

Lemon Cherry Cake   Yield 24 cupcakes or 8″ 2-layer cake

1 cup stemmed, pitted, and quartered cherries
8 ounces unsalted butter, at room temperature
9 ounces sugar
Zest of 1 lemon
2 teaspoons vanilla
2 tablespoons fresh lemon juice
3 eggs
10 ounces buttermilk
8 ounces all-purpose flour
1/4 ounce baking powder
1/8 ounce salt

Vanilla Frosting  Yield frosting for 24 cupcakes or 1 – 8″ 2-layer cake

1 stick unsalted butter at room temperature
1 teaspoon vanilla
3 cups powdered sugar
1/4 cup heavy cream

Heat the oven to 350 F and line a cupcake pan with paper liners, or spray 2 – 8″ cake pans with non-stick spray.

Lemon Cherry Cake Lemon Cherry Cake 

In a large bowl cream the butter, sugar, lemon zest, and vanilla until well mixed and lighter in color.  Add the eggs, one at a time, and blend well.

Lemon Cherry Cake 

In a large measuring cup, or in a bowl, combine the buttermilk and lemon juice.  Mix well.

Sift the dry ingredients into a large bowl, making sure they are well mixed. 

Lemon Cherry Cake 

Alternately add the flour mixture and buttermilk into the creamed butter in three additions, beginning and ending with the flour.  Fold in the cherries.

Lemon Cherry Cake 

Scoop the batter into the cupcake liners, filling them no more than 2/3 full, or divide into the prepared cake pans.

Lemon Cherry CakeLemon Cherry Cake

Bake the cupcakes for 20 to 25 minutes, the cakes for 30 to 40 minutes, or until the cake springs back in the center when pressed lightly.  Cool for ten minutes in the pan before turning out on to a wire rack to cool completely.  The cupcakes will have a slight dip in the top. 

While the cakes cool make the frosting.  Combine all the ingredients in a large bowl, or in the bowl of a stand mixer, and blend well. 

 Lemon Cherry Cake  

Frost and enjoy!

Lemon Cherry Cake

© 2009, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • http://www.candycritic.org Chris

    These look great!

  • My Food and Life Encounters

    These are very beautiful!
    Thank you for sharing a great recipe.

  • http://smoothbreeze7sartphoto.blogspot.com/ Liz

    So appetizing !

  • http://breadplusbutter.blogspot.com jenn

    Nice way to use up your leftover cherries. I find myself in the same situation sometimes, but it’s always great to find other way to use certain ingredients.

  • http://ovenhaven.wordpress.com ovenhaven

    I’m not a fan of cherries, but the combination with lemon sounds much too enticing!

  • http://thecookscollection.blogspot.com Ramya Kiran

    Cake looks wonderful, especially the frosting. It looks damn inviting!

  • http://mytastytreasures.blogspot.com Donna

    This cake sounds fabulous. What a terrific way to use the cherries, so delicious, love some with my coffee right bout now.

  • http://mathildescuisine.wordpress.com Mathilde’s Cuisine

    Looks delicious, very nice recipe!

  • http://ingredientsinc.net Alison Lewis

    This looks awesome! I am so glad I found your site! Great photos as well! I could learn something from you! Alison

  • http://paritaskitchen.blogspot.com/ Parita

    Cherry and lemon do go extremely well! these cupcakes look heavenly!

  • http://whatscooking.us Ben

    I always buy too much fruit, too. But in my case I prefer eating it raw and sometimes it is all gone before I can prepare what the fruit was intended for. Hehe. This was a great use of those remaining cherries. I bet the cupcakes tasted amazing 😀

  • http://whatscooking.us Ben

    OH, and beautiful blog. I meant to mention that on my last comment :)

  • http://pioneervalleyma.blogspot.com ValleyWriter

    I know I say this nearly every time you make cupcakes, but… once again… they look amazing! I love the frosting, especially.

  • http://www.fridaydelights.blogspot.com Butterfly

    Wow…lemons & cherries!!!!

  • http://www.thegourmetfoodieblog.com The Gourmet Foodie

    These sound delicious!

  • http://lichtyfamilyblog.blogspot.com Maria

    I love the cupcakes. I am up for anything lemon!

  • http://delightfullysweet.wordpress.com/ daniellec

    I am in love with this recipe!
    Can’t wait to bake them!

  • http://simplemornings.blogspot.com amy

    sounds nomnomnom!:)

  • http://simplyscrumptiousfoodie.com Jessie

    cute cupcakes and that cake looks wonderful!

  • http://recipecenterforall.blogspot.com Trupti

    cake looks delicious. Lovely clicks

    Trupti
    Fashion Deals For Less
    Recipe Center

  • http://www.mykitchenaddiction.com Jen @ My Kitchen Addiction

    This cake sounds absolutely delicious – lemon and cherry is not one of my standard fruit combinations, but I think it sounds great! The cupcakes are especially cute!

  • http://myblissfulbites.wordpress.com kristen

    I’m like you – I always buy too much! Great use for the leftovers these look delicious!

  • http://savorysweetlife.com Alice

    I love how this cupcake looks!

  • Cyndi

    I am going to try this in a 9 x 12 to bring to a pot luck, looks like it would be a hit.

  • http://www.russianseason.net Alina

    I love anything with lemon+lemon zest in it!! Lemon and cherries sounds like a really refreshing combo!

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