This buttery, fruit-filled cake is like a buckle without the streusel topping.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 eggs
1 tablespoon lemon zest from about 1 lemon
1/2 cup milk
1 cup pitted, halved cherries
Procedures
Butter pan and preheat oven to 350°F.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer, beat together butter and sugar until creamy, about 4 minutes. Add eggs one at a time, beating until just combined. Beat in lemon zest.
Add 1/2 dry ingredients to bowl and beat to combine. Beat in milk then remaining dry ingredients. Stir in cherries.
Pour batter into prepared pan and bake until a cake tester inserted into the middle of the cake comes out clean and top is golden, 30-40 minutes. Let cool 15 minutes before turning out of pan.
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