SOUR CHERRY POUND CAKE RECIPES

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CHERRY POUND CAKE RECIPE - FOOD.COM



Cherry Pound Cake Recipe - Food.com image

This is really a sour cream pound cake, studded with cherries, so it is festive and beautiful when you slice it. It's delicious with coffee. Note the long beating times -- they give the cake its fine-crumbed texture.

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 15 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
3 cups sugar
6 eggs
1 tablespoon vanilla extract
1 cup sour cream
1/2 cup chopped drained maraschino cherry

Steps:

  • Mix the flour, baking powder and baking soda together.
  • Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
  • Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.

Nutrition Facts : Calories 419.2, FatContent 17.7, SaturatedFatContent 10.4, CholesterolContent 123.9, SodiumContent 190, CarbohydrateContent 60.1, FiberContent 0.7, SugarContent 40.3, ProteinContent 5.7

SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE RECIPE ...



Sour Cream Lemon Pound Cake with Cherry Compote Recipe ... image

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.

Provided by Melissa VanDerLaan

Categories     Desserts    Fruit Desserts    Lemon Dessert Recipes

Total Time 2 hours 50 minutes

Prep Time 40 minutes

Cook Time 1 hours 0 minutes

Yield 2 loaf cakes

Number Of Ingredients 19

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
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

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
  • Combine flour, baking powder, and salt in a bowl; set aside.
  • 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.
  • Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
  • 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.
  • 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.
  • Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

Nutrition Facts : Calories 467.5 calories, CarbohydrateContent 78.1 g, CholesterolContent 66.2 mg, FatContent 15.8 g, FiberContent 2.1 g, ProteinContent 5.4 g, SaturatedFatContent 9.5 g, SodiumContent 141.1 mg, SugarContent 55.4 g

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