How to Make Sour Cream Lemon Pound Cake with Cherry Compote - A Step-by-Step Guide

When it comes to dessert, few things are as satisfying and comforting as a moist and flavorful pound cake. And when you add the subtle tang of sour cream and the bright citrus flavor of lemon, you have a truly irresistible treat. This Sour Cream Lemon Pound Cake is the perfect combination of rich, buttery cake and zesty, refreshing flavors. And when paired with a tart and sweet cherry compote, it becomes a truly show-stopping dessert that is sure to impress your friends and family.

Th...

Read more

Ingredients

  • cooking spray
  • 3 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup butter
  • 2 ½ cups white sugar
  • 2 teaspoons lemon extract
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 3 eggs, room temperature
  • 2 cups sour cream
  • 4 cups frozen pitted sweet cherries
  • ¼ cup white sugar
  • 2 tablespoons cold water
  • 2 teaspoons cornstarch
  • ¼ teaspoon almond extract
  • 2 tablespoons lemon juice
  • 1 cup confectioners' sugar

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr 10 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 16
  • Yield: 2 loaf cakes

  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
  • Combine flour, baking powder, and salt in a bowl; set aside.
  • Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
  • Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
  • Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.
  • Nutrition

    468 cal.

    • Total Fat: 16g
    • Saturated Fat: 10g
    • Cholesterol: 66mg
    • Sodium: 141mg
    • Total Carbohydrate: 78g
    • Dietary Fiber: 2g
    • Total Sugars: 55g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 62mg
    • Iron: 2mg
    • Potassium: 218mg