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1
Preheat oven to 400 degrees F
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2
Butter and flour an 9 inch spring form pan and line the bottom of the pan with parchment paper.
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3
Set aside.
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4
Take about 1/4 of the cherries and cut them in half.
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5
Leave the remainder of the pitted cherries whole.
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6
In a separate bowl whisk together the flour, baking powder, and salt.
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7
Set aside.
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8
In the bowl of your electric mixer, with the paddle attachment, beat the eggs and sugar until thick and lemon colored.
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9
Add the melted butter, milk, vanilla, and lemon zest and beat just until incorporated.
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10
Add the flour mixture and stir just until moistened.
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11
Gently fold in the whole pitted cherries.
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12
Pour the batter into the prepared pan, smoothing the top with a spatula.
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13
Bake for 15 minutes then remove from oven.
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14
Quickly arrange the remaining cherries, cut side down, on the top of the cake.
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15
Return the cake to the oven and bake for another 20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
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16
Remove from oven and place on a wire rack to cool slightly.
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17
Serve warm or at room temperature with a dollop of softly whipped cream.
