Sour Cream Lemon Pound Cake with Cherry Compote

Name: Sour Cream Lemon Pound Cake with Cherry Compote
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 1 teaspoons baking powder; 177 milliliters butter; 946 milliliters frozen pitted sweet cherries; 237 milliliters confectioners sugar; 2 teaspoons cornstarch; 3 eggs, room temperature; 769 milliliters all-purpose flour; 2 teaspoons lemon extract; 2 Tbsps lemon juice; 1 teaspoon lemon zest; 0 teaspoons salt; 473 milliliters sour cream; 2 Tbsps cold water; 59 milliliters white sugar

Sour Cream Lemon Pound Cake with Cherry Compote

Sour Cream Lemon Pound Cake with Cherry Compote might be a good recipe to expand your dessert recipe box. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 481 calories, 8g of protein, and 25g of fat each. Head to the store and pick up eggs, lemon extract, confectioners' sugar, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® pan) with cooking spray.

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Cooking Spray

Equipment you will use

Oven

Frying Pan

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

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Baking Powder

All Purpose Flour

Salt

Equipment you will use

Bowl

Beat the butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the 1 tablespoon plus 1 teaspoon lemon zest and 2 tablespoons of lemon juice; beat for 30 seconds.

Ingredients you will need

Lemon Extract

Lemon Juice

Lemon Zest

Butter

Sugar

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Hand Mixer

Bowl

Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

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Butter

Egg

Mix in the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pan.

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Sour Cream

All Purpose Flour

Equipment you will use

Frying Pan

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.

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Toothpicks

Wire Rack

Oven

Frying Pan

Meanwhile, prepare the compote: combine the cherries, 1/4 cup sugar, water, and cornstarch in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly.

Ingredients you will need

Corn Starch

Cherries

Compote

Sugar

Water

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Sauce Pan

Remove the compote from the heat and stir in the almond extract. Set aside.

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Almond Extract

Compote

Combine 2 tablespoons of lemon juice with the confectioners' sugar and mix well. When the cake is completely cool, drizzle the lemon glaze over the top of the cake.

Ingredients you will need

Powdered Sugar