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.

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Recipe Summary

prep:
40 mins
cook:
1 hr
additional:
1 hr 10 mins
total:
2 hrs 50 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 11% DV; carbohydrates 78.1g 25% DV; fat 15.8g 24% DV; cholesterol 66.2mg 22% DV; sodium 141.1mg 6% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2011
Yummy! Easy to make. I served with sweetened strawberries instead of making the compote. The cake is very dense like a pound cake should be. Read More
(14)

Most helpful critical review

Rating: 1 stars
07/12/2011
I was so looking forward to this cake. The picture looks so good. I went out and bought all the ingredients for a double recipe. I don't know what I did wrong. The flavor is good but the texture is not. It's like a biscuit! I'm sorry but I'm not making this again. Read More
(11)
19 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 7
Rating: 4 stars
07/14/2011
Yummy! Easy to make. I served with sweetened strawberries instead of making the compote. The cake is very dense like a pound cake should be. Read More
(14)
Rating: 1 stars
07/12/2011
I was so looking forward to this cake. The picture looks so good. I went out and bought all the ingredients for a double recipe. I don't know what I did wrong. The flavor is good but the texture is not. It's like a biscuit! I'm sorry but I'm not making this again. Read More
(11)
Rating: 5 stars
11/06/2011
I made this last night adding a little extra lemon everything and a little less flour mixture with 4 tbsp of milk and 4 tsp of lemon pudding mix. THE BEST POUND CAKE I HAVE EVER EATEN. Springy and lemony with the perfect texture. I will definitely be making this again and again. I made mine it two loaf pans and it took A LOT longer to cook than the time on here but the recipe is delightful! Read More
(10)
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Rating: 5 stars
05/17/2011
It was amazing! Read More
(9)
Rating: 5 stars
08/30/2011
Delicious!!!:) Read More
(7)
Rating: 5 stars
10/13/2012
I love this cake. I've made it several times and it has always turned out great - quite moist and dense. I make mine like a sheet cake in a swiss roll tin because I don't have a bundt tin. It's a relatively shallow dish so I keep a close eye on the cooking time because it's cooks more quickly. Definitely a favourite in our house and I've been asked for the recipe by friends who've tasted it. I've never made the compote so can't say what that's like but for a party I drizzled melted chocolate over the cake before I cut it up into squares. Read More
(2)
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Rating: 2 stars
02/24/2013
consistency did not work had to add way more sour cream to make it work. Read More
(1)
Rating: 5 stars
06/02/2014
This looks terrific. Since it is a lemon cake I think it would be great with blueberry sauce. For pishposh12 this is a pound cake so the consistency will be denser than a quick bread. Read More
(1)
Rating: 1 stars
01/30/2018
Made this and was so looking forward to it as I love lemon pound cake. It was dense and under cooked even though I tested it with a toothpick for doneness. Read More