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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 350°F. Grease and line a 9” square or round cake pan with parchment.
Step 2
In a large bowl, vigorously whisk together the eggs, sugar and melted butter.
Step 3
Whisk until the mixture is light and fluffy, and increased in volume, about 2-3 minutes.
Step 4
Add the sour cream, lemon juice, vanilla, baking powder, kosher salt, and baking soda and whisk together until fully incorporated.
Step 5
Add 2 cups of flour to the bowl, and using a wooden spoon or spatula, mix the batter until just combined and mostly smooth — be careful not to overmix.
Step 6
Dust the pitted cherries in the remaining tablespoon of flour; this helps the cherries from sinking to the bottom of the cake.
Step 7
Add the dusted cherries to the bowl and mix until just evenly incorporated.
Step 8
Transfer to the lined and greased baking pan. Top with the Turbinado sugar and a few extra cherries if desired.
Step 9
Bake for 40-45 minutes, or until golden brown on top and a small skewer or cake tester comes out clean.
Step 10
Cool and serve topped with powdered sugar or whipped cream. Keeps for 3-4 days stored covered at room temperature.
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