Ingredient List
For the cake:
  • 2 cups cake flour, divided
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 ¼ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons lemon extract
  • 2 tablespoons freshly grated lemon zest
  • ¼ cup whole milk, room temperature
  • ½ cup drained, chopped maraschino cherries
  • ½ cup chopped hazelnuts (Filberts)
For the lemon glaze:
  • 1 ½ cups confectioners’ sugar
  • 2 tablespoons fresh lemon juice
For the garnish:
  • Maraschino cherries and hazelnuts (optional)
Instructions
Preparation
  • Preheat oven to 350°F. Spray a 10 to 12-cup Bundt® pan with nonstick baking spray with flour; set aside.

Baking
  • In medium bowl, sift together 1 ¾ cups cake flour, baking powder, baking soda and salt; set aside.

  • In bowl of stand mixer fitted with paddle attachment, beat butter, cream cheese and sugar on medium until well combined. Add eggs, lemon extract and lemon zest; beat 2 minutes on medium-high or until very light and fluffy.

  • With mixer on low speed, alternately add flour mixture and milk to cream cheese mixture. Scrape sides of bowl to ensure batter is thoroughly mixed. Blend just until combined.

  • Toss remaining ¼ cup cake flour with maraschino cherries and hazelnuts. Fold into batter.

  • Pour batter into prepared pan. Tap gently on counter to release air bubbles. Bake for 40 – 45 minutes, or until a toothpick or cake tester comes out clean and cake is golden brown and internal temperature is 200°F – 210°F. Cool cake in the pan on a wire rack for 15 minutes. Run knife around edges of pan to loosen sides of cake. Remove cake from pan; cool completely on wire rack.

  • For lemon glaze: In medium bowl, whisk together confectioners’ sugar and lemon juice to make desired drizzling consistency. Drizzle glaze over cooled cake and garnish with cherries and hazelnuts, if desired.

Instructions
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