- 1 cup butter or margarine, softened
- 1-1/2 cups sugar
- 4 eggs, beaten
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 (21-oz.) can cherry pie filling
Cream butter and gradually add sugar. Beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually add flour, beating well. Stir in flavorings.
Pour batter into a lightly greased 15x10x1 inch jellyroll pan. Spread evenly.
Lightly cut through batter with a small knife to mark off 24 squares.
Spoon about 1 tablespoon pie filling in the center of each square.
Bake at 350 degrees for 35 minutes or until lightly browned.
Cook cake in pan 10 minutes.
Cut into squares and remove from pan.