Cherry Pound Cake

A rich, buttery pound cake delicately infused with a hint of almond for a subtle nutty aroma. Soft, tender, and beautifully balanced, it’s a classic treat with an elegant twist.

Cherry Pound Cake

A rich, buttery pound cake delicately infused with a hint of almond for a subtle nutty aroma. Soft, tender, and beautifully balanced, it’s a classic treat with an elegant twist.

Serves 6

Total Time Prep: 25 mins, Cook: 60 mins

Ingredients

USA fresh cherries (pitted)	2 cups
Unsalted butter	1/2 cup (1 stick)
Sugar	1 cup
Sour cream	1 cup
Eggs (room temperature)	3
Vanilla extract	3/4 tsp
Almond extract	1/4 tsp
All-purpose flour	1¾ cups
Baking powder	1½ tsp
Kosher salt	1/2 tsp
Powdered sugar	For dusting

Cooking Method

Step 01	Preheat oven to 175°C (350°F). Butter a 9x5-inch loaf pan and line with parchment paper.
Step 02	In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Step 03	Mix in sour cream, then add eggs one at a time. Stir in vanilla and almond extract.
Step 04	Add flour, baking powder and salt. Mix until just combined (do not overmix).
Step 05	Toss cherries lightly in a little flour, then fold most into the batter, reserving some for topping. Layer batter and cherries in the loaf pan, finishing with cherries on top.
Step 06	Bake for 65 minutes, or until a toothpick inserted comes out clean. Cool, dust with powdered sugar and serve.