1/2 c Unsalted butter
1 c Granulated sugar
2 lg Eggs
1 c Fat-free sour cream
2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 ts Pure vanilla extract
1 tb Lemon zest; finely chopped
1/2 c Cherry preserves
Preheat oven to 350’F. Butter two 8-inch-square cake pans. In a large
mixer bowl, beat butter with sugar until well combined. Add eggs one
at a time and beat well. Add sour cream and mix thoroughly. In a
small bowl, mix together the flour, baking powder, baking soda, and
salt. Add the dry ingredients to the butter mixture. Batter will be
stiff. Stir in the vanilla, zest, and cherry preserves. Spread batter
in pans. Bake 20 to 30 minutes, or until a toothpick inserted in the
center comes out clean.
Makes 2 cakes.
Yields
2 Cakes