Ingredients
For the cake: 2 cups (240 g) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (4 ounces) unsalted butter (room temperature)
1 cup (200 g) sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120 ml) milk
1 cup (about 150 g) fresh cherries (pitted and chopped) or canned cherries (well-drained)
For the frosting
(optional)
: 1/2 cup (60 g) confectioners' sugar
1-2 tablespoons lemon juice or water
Instructions
Preheat oven: Set oven to 350°F (180°C). Grease and flour a cake pan (e.g., 20 cm in diameter) or line it with parchment paper.
Mix the dry ingredients: In a bowl, sift the flour, baking powder, and salt. Set aside.
Beat the butter and sugar: In another large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes with an electric mixer or 5 minutes by hand).
Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix.
Combine the ingredients:
Alternate adding the dry ingredients (flour, baking powder, salt) and milk to the butter mixture, starting and ending with the dry ingredients (e.g., 1/3 of the flour, 1/2 of the milk, 1/3 of the flour, the remaining milk, and the remaining flour). Mix until smooth, but do not overmix.
Using a spatula, gently fold the chopped cherries into the batter, ensuring they are evenly distributed.
Bake:
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Icing
(optional):
Mix the powdered sugar with the lemon juice or water until a smooth glaze forms. Pour over the cooled cake and garnish with whole cherries.
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