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Sour Cream Lemon Pound Cake with Cherry Compote

An exquisite sour cream lemon pound cake recipe that combines incredible moisture with bright lemon flavors and is topped with a gorgeous cherry compote.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sour Cream Lemon Pound Cake
  • 1 can cooking spray For greasing the loaf pans
  • 3.25 cups all-purpose flour For the cake batter
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.75 cup butter, softened Room temperature
  • 2.5 cups white sugar
  • 2 teaspoons lemon extract
  • 1 tablespoon lemon zest Plus 1 teaspoon
  • 2 tablespoons fresh lemon juice
  • 3 large eggs, room temperature
  • 2 cups sour cream Use full-fat for best results
For the Cherry Compote
  • 4 cups frozen pitted sweet cherries
  • 0.25 cup white sugar
  • 2 tablespoons cold water
  • 2 teaspoons cornstarch
  • 0.25 teaspoon almond extract
For the Lemon Glaze
  • 2 tablespoons fresh lemon juice
  • 1 cup confectioners sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and position a rack in the center. Generously spray two loaf pans with cooking spray.
  2. In a medium bowl, combine the flour, baking powder, and salt, whisking until evenly distributed. Set aside.
Mixing Ingredients
  1. In a large mixing bowl, beat the softened butter, sugar, and lemon extract until light and fluffy, about 5-7 minutes.
  2. Stir in the lemon zest and fresh lemon juice, beating for an additional 30 seconds.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the flour mixture alternately with the sour cream, beginning and ending with the flour mixture.
Baking
  1. Spoon the batter evenly into the prepared loaf pans and smooth the tops. Bake for about 1 hour, until a toothpick comes out clean.
Cherry Compote
  1. While the cakes bake, combine the cherries, sugar, water, and cornstarch in a saucepan. Bring to a boil, stirring constantly for 1 minute until thickened. Remove from heat and stir in almond extract.
Glazing and Serving
  1. Allow cakes to cool in the pans for 10 minutes before turning them out to cool completely. Prepare the glaze by whisking together lemon juice and confectioners sugar until smooth.
  2. Once the cake is cool, drizzle the lemon glaze over the top and serve with cherry compote.

Notes

For best results, use full-fat sour cream. You may substitute fresh cherries when in season. Store the glazed cake covered at room temperature and refrigerate the compote separately.