(yield 1 x 10” cake pan)
2 cups sugars
2 lemons – zesty & juice
1 cup North Prairie Goldn
2 cups flour
1 tblsp baking powder
½ tsp salt
Pitted prairie cherries (if frozen do not defrost before use)
In a mixer with whip attachment beat on high speed, eggs with lemon & sugar until fluffy & pale (approx... 5 mins)
Mix in dry ingredients and set aside.
Line bottom of pan with parchment paper. Sprinkle with a layer of sugar, lay in cherries in a single layer, sprinkle with more sugar.
Fold in dry ingredients into wet mixture. Pour cake mixture on top of cherries in the pan and bake in a 350 degree pre-heated oven until skewer test comes out clean (approx. 40 min)
Allow to cool completely before removing from pan and flipping over.
Serve with vanilla whipped cream and mascerated berries.