Indulge in a heavenly treat with this Sour Cream Lemon Pound Cake topped with a luscious Cherry Compote.

This moist and tangy Sour Cream Lemon Pound Cake is a delightful dessert option for any occasion. Topped with a sweet and tart cherry compote, this cake is sure to impress your guests with its flavorful combination of ingredients.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups cherries, pitted and halved
• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Directions

1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract.
6. Gradually fold in the dry ingredients until just combined.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, make the cherry compote by combining the cherries, sugar, water, and lemon juice in a saucepan over medium heat.
9. Simmer for 10-15 minutes, or until the cherries have softened and the mixture has thickened.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11. Serve the pound cake slices topped with the cherry compote and enjoy!

Interesting Facts