Sour Cream Lemon Pound Cake with Cherry Compote Recipe -
Sour Cream Lemon Pound Cake with Cherry Compote Recipe
  • READY IN ABOUT 3 hrs

Sour Cream Lemon Pound Cake with Cherry Compote

Recipe by  

"Super moist, refreshing dessert. I serve this at Easter or Mother's Day."

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Ingredients Edit and Save

Original recipe makes 1 Bundt® pan or 2 loaf cakes Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    2 hrs 50 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® pan) with cooking spray.
  2. Combine the flour, baking powder, and salt in a bowl; set aside.
  3. Beat the butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the 1 tablespoon plus 1 teaspoon lemon zest and 2 tablespoons of lemon juice; beat for 30 seconds. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
  4. Mix in the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.
  6. Meanwhile, prepare the compote: combine the cherries, 1/4 cup sugar, water, and cornstarch in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove the compote from the heat and stir in the almond extract. Set aside.
  7. Combine 2 tablespoons of lemon juice with the confectioners' sugar and mix well. When the cake is completely cool, drizzle the lemon glaze over the top of the cake. Serve the cherry compote with the cake.
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  • Cook's Note
  • The cake can be baked in two loaf pans instead of a Bundt® pan. Start checking for doneness after 45 minutes if you're using loaf pans.

Reviews More Reviews

Most Helpful Positive Review
May 07, 2011

I published this recipe - I prefer to use loaf pans, I have actually never done this in a bundt pan. The cherry compote takes this already amazing pound cake over the top! I store the compote separately and let it cool slightly before I serve. Enjoy!

Most Helpful Critical Review
Jul 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.

Jul 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.

May 17, 2011

It was amazing!

Nov 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!

Aug 30, 2011

Delicious!!! :)

Oct 12, 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.

Feb 24, 2013

consistency did not work, had to add way more sour cream to make it work.


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  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 78.1 g
  • 25%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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