Sour Cream Lemon Pound Cake with Cherry Compote


  • 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
  • 3eggs, 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
  • Directions

  • Step 1

    Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.


  • Step 2

    Combine flour, baking powder, and salt in a bowl; set aside.

  • Step 3

    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.

  • Step 4

    Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    Combine lemon juice and confectioners’ sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

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