1 1/2 c. sugar
1 c. butter, softened
4 eggs
2 c. sifted flour
1 tbsp. lemon extract or juice
1 (20 oz.) can cherry pie filling

Preheat oven to 350 degrees. Grease and flour a 10x15 inch jelly roll pan.

Cream sugar and butter together until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, add flour and lemon extract. Pour batter into prepared pan. Mark off into 20 squares.

Place a heaping tablespoon of pie filling in the center of each square. Put aluminum foil around edges of pan. Bake 45 minutes. While warm, sift powdered (10X) sugar over cake. Cut into squares.