- 1 540ml can cherry pie filling
- 3 tbsp butter, softened
- 1/2 cup sugar
- 1 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup milk
- 1 lemon, grated
- 1 tbsp sugar
Preheat oven to 350F.
Spread the cherry pie filling in a 9 inch square baking pan.
In a bowl, cream the butter and 1/2 cup sugar together with a mixer.
In another bowl, sift together flour, salt and baking powder. Add to creamed mixture alternately with milk. Stir in the lemon peel. Spread batter over cherry pie filling. Sprinkle 1 tbsp sugar on top.
Bake for 40 minutes or until cake tests done with a toothpick.