- 2 cups confectioners' sugar
- 1 cup unsalted butter
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla sugar
- 2 teaspoons fresh lemon zest
- 1/4 teaspoon salt
- 4 eggs
- 3 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 cup milk
- 1 3/4 (16 ounce) cans pitted sour cherries, drained
- 1 tablespoon confectioners' sugar, or as needed
- Preheat oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
- Combine 2 cups confectioner's sugar, 1 cups plus 2 tablespoons butter, vanilla sugar, lemon zest, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat well after each addition until batter is very foamy, about 10 minutes total.
- Combine flour and baking powder and beat in alternately with the milk. Spread batter onto the prepared baking sheet, smoothing out with a spatula. Cover with cherries.
- Bake in the preheated oven until cake is set, about 45 minutes. Allow to cool for about 30 minutes. Dust with 1 tablespoon confectioners' sugar.
05/22/2018
recipepes.com
Sheet Cake with Sour Cherries, recipe
PT15M
PT1H
5
455 calories
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