Sour Cherry Seed Cake

Sour Cherry Seed Cake

1 tablespoon butter, softened
1/2 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
salt to taste
3/4 cup white sugar
1 tablespoon caraway seed
1 egg
1/2 cup milk
Lemon zest from 1 lemon.

Sour Cherries (pitted)

Preheat oven to 350° F.

Grease and flour the bottom and sides of an 8-inch square cake pan with softened butter. I actually just used the butter wrapper paper.

Sift together flour, salt, and baking powder. Add lemon zest.

Cream 1/2 cup butter and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well.  Stir in sour cherries. Spoon batter into prepared cake pan. It’s pretty thick and gloopy, but it works.

Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.

Sour Cherry Seed Cake

This is a zingy cake what with lots of lemony flavor from the zest and the pucker power of sour cherries. But somehow it’s just perfect.

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