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.