Rating: 3 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 7

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.

Recipe Summary

cook:
1 hr
additional:
1 hr 10 mins
total:
2 hrs 50 mins
prep:
40 mins
Servings:
16
Yield:
2 loaf cakes
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
For the Cake:
For the Compote:
For the Glaze:

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.

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  • 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

468 calories; protein 5.4g; carbohydrates 78.1g; fat 15.8g; cholesterol 66.2mg; sodium 141.1mg. Full Nutrition
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