Elegant Sour Cream Lemon Pound Cake with Cherry Compote Recipe – A Perfect Special Occasion Dessert

Sour cream lemon pound cake with cherry compote has become my signature dessert for life’s most special celebrations. Today, I’m sharing this exquisite sour cream lemon pound cake recipe that combines the incredible moisture of sour cream with bright lemon flavors and a gorgeous cherry compote that transforms an already beautiful cake into something truly spectacular.

This sour cream lemon pound cake isn’t just any ordinary dessert – it’s a show-stopping centerpiece that looks as elegant as it tastes. The sour cream creates an extraordinarily moist, tender crumb while the layers of lemon flavor from extract, zest, and juice create a bright, refreshing taste that pairs beautifully with the sweet-tart cherry compote. The beautiful contrast of golden cake, white glaze, and ruby-red cherries makes this dessert as stunning visually as it is delicious.

Whether you’re hosting Easter dinner, celebrating Mother’s Day, or marking any special milestone, this sour cream lemon pound cake with cherry compote delivers the kind of memorable dessert experience that guests will talk about long after the last bite.

Ingredients

For the Sour Cream Lemon Pound Cake:

• Cooking spray
• 3¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup butter, softened
• 2½ cups white sugar
• 2 teaspoons lemon extract
• 1 tablespoon plus 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3 large eggs, room temperature
• 2 cups sour cream

For the Cherry Compote:

• 4 cups frozen pitted sweet cherries
• ¼ cup white sugar
• 2 tablespoons cold water
• 2 teaspoons cornstarch
• ¼ teaspoon almond extract

For the Lemon Glaze:

• 2 tablespoons fresh lemon juice
• 1 cup confectioners’ sugar

Instructions

1. Prepare Your Baking Foundation Preheat your oven to 350 degrees F (175 degrees C) and position a rack in the center for even baking. Generously spray two loaf pans with cooking spray, ensuring complete coverage of all surfaces. This careful preparation is essential for sour cream lemon pound cake because the richness of the batter can cause sticking if the pans aren’t properly prepared.

2. Create the Dry Ingredient Base In a medium bowl, combine the flour, baking powder, and salt, whisking until evenly distributed. Set this mixture aside – having your dry ingredients ready ensures smooth mixing later and prevents overmixing your delicate sour cream lemon pound cake batter.

3. Master the Creaming Technique In a large mixing bowl, beat the softened butter, sugar, and lemon extract with an electric mixer on medium-high speed until the mixture is light, fluffy, and noticeably lighter in color. This process takes about 5-7 minutes and is crucial for creating the tender texture that makes this sour cream lemon pound cake so exceptional. The mixture should look pale yellow and feel significantly lighter than when you started.

4. Build the Lemon Flavor Profile Stir in the lemon zest and fresh lemon juice, beating for an additional 30 seconds to distribute these bright flavors throughout the batter. The combination of extract, zest, and juice creates layers of lemon flavor that make this sour cream lemon pound cake so incredibly refreshing and aromatic.

5. Incorporate Eggs for Structure Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next. This gradual addition prevents the batter from curdling and ensures smooth integration. Room temperature eggs blend more easily and create a smoother texture in your sour cream lemon pound cake.

6. Alternate Wet and Dry Ingredients Add the flour mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix until just incorporated after each addition – overmixing can make your sour cream lemon pound cake tough instead of tender. The sour cream is what makes this cake extraordinarily moist and gives it that distinctive tangy richness.

7. Divide and Bake to Perfection Spoon the batter evenly between your prepared loaf pans, smoothing the tops gently with a spatula. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and the cakes should start pulling slightly from the sides of the pans.

8. Create the Gorgeous Cherry Compote While your sour cream lemon pound cake bakes, prepare the cherry compote. In a medium saucepan, combine the frozen cherries, sugar, water, and cornstarch. Bring the mixture to a boil over medium-high heat, stirring constantly. Cook for 1 minute until the mixture thickens and the cherries release their beautiful ruby juices. Remove from heat and stir in the almond extract, which adds a lovely depth of flavor that complements both the cherries and lemon.

9. Cool and Prepare the Glaze Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. While they cool, prepare your lemon glaze by whisking together the lemon juice and confectioners’ sugar until smooth. The glaze should be pourable but thick enough to coat the cake beautifully.

10. Assemble Your Masterpiece Once the sour cream lemon pound cake is completely cool, drizzle the lemon glaze over the tops, allowing it to drip down the sides elegantly. Serve slices with the cherry compote spooned alongside or over the top for a truly spectacular presentation.

this Recipe

Tips & Variations

Sour Cream Quality: Use full-fat sour cream for the richest, most tender sour cream lemon pound cake. Light versions don’t provide the same moisture and richness.

Lemon Zest Tips: Use a microplane grater for the finest zest, and only grate the yellow part of the peel to avoid bitter white pith.

Cherry Options: Fresh cherries work beautifully when in season – use 4 cups pitted and increase cooking time slightly. Dried cherries can also be rehydrated for a different texture.

Make-Ahead Strategy: The compote can be made up to 3 days ahead and stored refrigerated. The cake improves in flavor overnight and keeps beautifully for several days.

Serving Temperature: Let the compote cool slightly before serving – it’s delicious warm or at room temperature but can be too hot straight from the stove.

Glaze Consistency: If your glaze is too thick, add lemon juice by the teaspoon. Too thin? Add more powdered sugar gradually.

Storage Success: Store the glazed cake covered at room temperature. Keep compote refrigerated separately and bring to room temperature before serving.

The Science of Extraordinary Moisture

What makes this sour cream lemon pound cake so incredibly moist is the combination of sour cream’s acidity and fat content. The acidity tenderizes the gluten in the flour while the fat adds richness and keeps the cake moist for days. This combination creates a crumb that’s both tender and substantial.

The multiple sources of lemon flavor – extract, zest, and juice – work together to create complexity without overwhelming the delicate cake base. Each contributes different flavor compounds that make the overall lemon experience more rounded and satisfying.

Perfect for Special Celebrations

This sour cream lemon pound cake with cherry compote is designed for moments when you want to create something truly memorable. The elegant presentation and sophisticated flavor combination make it perfect for holidays, celebrations, or any time you want to show someone how much you care.

The beautiful color contrast between the golden cake, white glaze, and ruby cherries creates a stunning visual impact that makes every occasion feel more special. It’s the kind of dessert that photographs beautifully and tastes even better.

Seasonal Flexibility

While perfect for spring celebrations like Easter and Mother’s Day, this sour cream lemon pound cake works beautifully year-round. The cherry compote can be made with frozen cherries any time, or you can substitute seasonal fruits like strawberries, blueberries, or even poached pears for variety.

The bright, refreshing flavors make it ideal for warmer weather, while the rich, comforting cake base works beautifully for cooler seasons too.

Creating Lasting Memories

This is the kind of dessert that creates lasting memories – the impressive presentation, the incredible aroma as it bakes, and the wonderful combination of flavors all contribute to making special occasions feel truly special. It’s the perfect recipe for starting new family traditions or continuing beloved ones.

The generous yield of two loaves means you can keep one and gift one, or serve one and freeze one for later – extending the joy this beautiful dessert brings.

Final Thoughts

This sour cream lemon pound cake with cherry compote represents dessert making at its finest – combining technical excellence with beautiful presentation and unforgettable flavor. While it requires a bit more time and effort than simpler desserts, the results are absolutely worth every minute.

The beauty of this recipe lies in how each component enhances the others while being delicious on its own. Don’t worry about perfecting every detail the first time – even an imperfect version of this cake will be absolutely delicious and impressive.

I hope this dessert becomes as treasured in your celebration repertoire as it has in mine. The joy of creating something this beautiful and delicious for the people you love is one of baking’s greatest rewards.

From my kitchen to yours – happy baking!