Sour Cream Lemon Pound Cake with Cherry Compote

2.9
(20)
18 Reviews
5 Photos

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.

Submitted by Melissa VanDerLaan
Published on June 18, 2020
5
5
5
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
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Ingredients

For the Cake:

  • 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

For the Compote:

  • 4 cups frozen pitted sweet cherries

  • ¼ cup white sugar

  • 2 tablespoons cold water

  • 2 teaspoons cornstarch

  • ¼ teaspoon almond extract

For the Glaze:

  • 2 tablespoons lemon juice

  • 1 cup confectioners' sugar

Directions

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

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

  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.

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

  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.

  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.

  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.

32 home cooks made it!

Nutrition Facts (per serving)

468 Calories
16g Fat
78g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 468
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 48%
Cholesterol 66mg 22%
Sodium 141mg 6%
Total Carbohydrate 78g 28%
Dietary Fiber 2g 8%
Total Sugars 55g
Protein 5g 11%
Vitamin C 3mg 4%
Calcium 62mg 5%
Iron 2mg 9%
Potassium 218mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.