Lemon Cherry Sour Cream Cake

Steps

1. 1

   Preheat the oven to 165°C (325 °F) (330°F (170 °C)). Butter a 26 cm round cake pan and line the bottom with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, salt, baking powder, and baking soda until evenly combined.

3. 3

   In a separate bowl, whisk together the sour cream, milk, lemon juice, and vanilla extract until smooth.

4. 4

   Place the lemon zest and granulated sugar in a large mixing bowl. Rub them together with your fingertips until the sugar is fragrant and evenly infused with lemon oil.

5. 5

   Add the room-temperature butter to the lemon sugar. Beat for about 3 minutes, scraping the bowl as needed, until the mixture is pale, light, and fluffy.

   Start 3-minute timer
6. 6

   Add the eggs one at a time, beating well after each addition. Add the egg yolk and beat until fully incorporated. The mixture should look smooth and creamy.

7. 7

   Mix one-third of the flour mixture into the butter mixture just until mostly combined; avoid overmixing.

8. 8

   Add half of the sour cream mixture and mix gently until incorporated.

9. 9

   Repeat with another one-third of the flour mixture, followed by the remaining sour cream mixture, mixing gently after each addition.

10. 10

    Toss the halved, pitted cherries with the remaining flour mixture so they are lightly coated.

11. 11

    Fold the flour-coated cherries and any remaining flour mixture into the batter just until evenly distributed. Do not overmix.

12. 12

    Transfer the batter to the prepared pan and spread the top level with a spatula. Sprinkle the surface with granulated sugar as desired.

13. 13

    Bake for about 1 hour, or until a skewer inserted into the center comes out clean or with only a few moist crumbs.

    Start 1-hour timer
14. 14

    Let the cake cool in the pan before removing it from the pan and slicing.