Lemon Cherry Babka

1/2 c. warm milk (105-110*)

3 eggs, room temperature

1 pkg. instant yeast

pinch of salt

1/4 c. sugar

1/4 c. butter, softened

2 c. flour

1/2 c. dried cherries, soaked in rum overnight


Syrup:

1/2 c. sugar

1/4 c. water

1 t. lemon extract


Glaze:

1/2 c. powdered sugar

2 T. milk

1/2 t. lemon extract


In the large bowl of a stand mixer, fitted with the paddle attachment, mix together the milk, eggs, yeast and flour.  Blend in the sugar and butter.  Increase the speed to high and beat for 2 minutes.  Drain the cherries and fold them into the batter.


Cover and let sit for an hour before turning into a bundt pan that has been treated with baking spray.  Cover and let sit for another half an hour before baking in a preheated 350* oven for half an hour.


While cake is baking make a simple syrup by combining the sugar, water and lemon extract in a small pan over med high heat.  Bring to a boil.  Cook and stir until sugar is dissolved.  Remove from heat and set aside.


Remove cake from oven and place bundt pan onto a wire rack.  Poke holes all over the cake with a wooden skewer.  Pour the syrup over the cake and let sit for 20 minutes for the syrup to be absorbed and the cake to cool.  Turn the cake onto a serving platter and let cool completely.


Stir together the powdered sugar, milk and lemon extract.  Drizzle over the cooled cake.  Sprinkle with additional powdered sugar if desired.