Sour Cream Lemon Pound Cake with Cherry Compote

Original recipe yields 16 servings
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

Instructions Checklist

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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