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 Dessert Recipes Lemon Dessert Recipes
Time 2h50m
Yield 16
Number Of Ingredients 19
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, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g
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Tinashe Ray Mwanyisa
[email protected]I can't wait to try this recipe! It looks so delicious.
Adnan Ajmir
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the cherry compote adds a nice pop of color.
Ariyan Monna
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved the moist texture and the delicious lemon flavor.
SM. SAGOR
[email protected]This cake is a great way to use up leftover sour cream. It's also a nice change from the usual chocolate or vanilla pound cake.
Safwan Sabir
[email protected]This cake was delicious! The sour cream and lemon flavors were perfect together, and the cherry compote was the perfect topping. I would definitely recommend this recipe.
odoom michael
[email protected]I've never made a pound cake before, but this recipe was easy to follow and the cake turned out great. I'll definitely be making it again.
Iffat Jahan
[email protected]This cake was a hit at my party! Everyone loved the moist texture and the delicious lemon flavor.
Md Basudeb
[email protected]I'm not a big fan of lemon desserts, but this cake was surprisingly good. The sour cream and cherry compote helped to balance out the lemon flavor.
Sp Bablu
[email protected]The cake was easy to make and turned out great! I used frozen cherries for the compote, and they worked perfectly.
Kripa Gurung
[email protected]This cake was a bit too sour for my taste, but my husband loved it. I think next time I'll try using less lemon juice.
Sameers Sami
[email protected]The cake was dense and moist, with a lovely lemon flavor. The cherry compote was tart and sweet, and it complemented the cake perfectly. Overall, this is a great recipe for a special occasion.
Kim Clinton
[email protected]This cake was easy to make and turned out delicious. The sour cream and lemon flavors were perfectly balanced, and the cherry compote was a great addition. I'll definitely be making this cake again.
nasir jani indhar
[email protected]I've made this cake several times now, and it's always a hit. It's moist and flavorful, and the cherry compote adds a nice tartness. I highly recommend it!
Eva Seakh
[email protected]This cake turned out amazing! The lemon and sour cream combo was delightful, and the cherry compote was the perfect topping. My family loved it.