Home Made Recipes

Sour Cream Lemon Pound Cake with Cherry Compote

Sour Cream Lemon Pound Cake with Cherry Compote


Unique recipe makes 1 Bundt® pan or 2 loaf muffins Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • For the Cake:

  • three 1/four cups all-function flour

  • 1/2 teaspoon baking powder

  • 1/four teaspoon salt

  • three/four cup butter

  • 2 half cups white sugar

  • 2 teaspoons lemon extract

  • 1 tablespoon lemon zest

  • 1 teaspoon lemon zest

  • 2 tablespoons lemon juice

  • three eggs, room temperature

  • 2 cups bitter cream

  • For the Compote:

  • four cups frozen pitted candy cherries

  • 1/four cup white sugar

  • 2 tablespoons chilly water

  • 2 teaspoons cornstarch

  • 1/four teaspoon almond extract

  • For the Glaze:

  • 2 tablespoons lemon juice

  • 1 cup confectioners’ sugar

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  • PREP

    forty minutes

  • COOK

    1 hr


    2 hrs 50 minutes

Sour Cream Lemon Pound Cake with Cherry Compote


  1. Preheat an oven to 350 levels F (one hundred seventy five levels C). Spray a fluted tube pan (resembling a Bundt® pan) with cooking spray.
  2. Mix the flour, baking powder, and salt in a bowl; put aside.
  3. Beat the butter, 2 1/2 cups sugar, and lemon extract with an electrical mixer in a big bowl till mild and fluffy. The combination must be noticeably lighter in shade. Stir within the 1 tablespoon plus 1 teaspoon lemon zest and a couple of tablespoons of lemon juice; beat for 30 seconds. Add the room-temperature eggs separately, permitting every egg to mix into the butter combination earlier than including the subsequent.
  4. Combine within the flour combination alternately with the bitter cream, mixing till simply included. Spoon the batter into the ready pan.
  5. Bake within the preheated oven till a toothpick inserted into the middle comes out clear, about 1 hour. Cool the cake within the pan for 10 minutes earlier than eradicating to chill utterly on a wire rack.
  6. In the meantime, put together the compote: mix the cherries, 1/four cup sugar, water, and cornstarch in a saucepan. Convey to a boil over medium-excessive warmth. Prepare dinner for 1 minute, stirring continuously. Take away the compote from the warmth and stir within the almond extract. Put aside.
  7. Mix 2 tablespoons of lemon juice with the confectioners’ sugar and blend nicely. When the cake is totally cool, drizzle the lemon glaze excessive of the cake. Serve the cherry compote with the cake.


  • Energy
  • 467 kcal
  • 23%
  • Carbohydrates
  • seventy eight.1 g
  • 25%
  • Ldl cholesterol
  • 70 mg
  • 23%
  • Fats
  • 15.eight g
  • 24%
  • Fiber
  • 2.1 g
  • eight%
  • Protein
  • 5.four g
  • eleven%
  • Sodium
  • 141 mg
  • 6%

* % Day by day Values are based mostly on a 2,000 calorie weight loss plan.


Recipe by Melissa Mynarich Vanderlaan

“Tremendous moist, refreshing dessert. I serve this at Easter or Mom’s Day.”

Categories:   Bundt Cake

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