1 stick unsalted butter
1 cup granulated sugar
2 large eggs
1 cup fat-free sour cream
2 cups all purpose flour (add 2 tbs. for high altitude)
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 tsp. pure vanilla extract
1 tbs. finely chopped lemon zest
½ cup best quality cherry preserves

Preheat oven to 350. Butter 2 8-in square cake pans. In a large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture. Batter will be stiff. Stir in the vanilla, zest, and cherry preserves. Spread batter in pans. Bake 20 to 30 min., or until a toothpick inserted in the center comes out clean.