Lemon Cherry Bundt Cake

If the Bundt pan was stored cold, put it in the oven while preheating so the batter bakes more evenly later.

Spread the cherries briefly on kitchen paper so the batter doesn't become too wet.

Only grate the yellow part; the white pith would make it bitter.

Use butter and eggs at room temperature for a particularly airy mixture.

If the mixture looks curdled, one tablespoon of the flour mixed in briefly helps.

Stir only as long as necessary so the Bundt cake stays tender and not chewy.

Carefully grease the grooves so the cake can be turned out cleanly later.

If you like, toss the cherries very lightly in a little flour so they sink less.

Near the end, check with a skewer; if batter sticks, bake a few minutes longer.

If it is difficult to release, tap the pan gently all around and wait briefly before trying again.

Add the powdered sugar just before serving so it doesn't soak in.