Sour Cream Lemon Pound Cake with Cherry Compote

Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 468 Calories

Ingredients

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

Recipe Instructions

Step 1

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 2

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

Step 3

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

Step 4

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 5

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

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.