Recipe by Melissa Mynarich Vanderlaan
"Super moist, refreshing dessert. I serve this at Easter or Mother's Day."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
For the Cake:
3 1/4 cups
2 1/2 cups
eggs, room temperature
For the Compote:
frozen pitted sweet cherries
For the Glaze:
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!
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.
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.
It was amazing!
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!
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.
consistency did not work, had to add way more sour cream to make it work.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Lemon Pound Cake with Cherry Compote
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 142
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!
Discover the no-fail way to make moist chocolate Bundt cake.
See how to make an incredibly easy, entirely essential holiday classic.