Lemon Pound Cake With Cherry Compote Recipe

Name: Lemon Pound Cake With Cherry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; Cooking spray; 3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups granulated sugar; 3/4 cup butter, softened; 2 large eggs; 1 cup low-fat buttermilk; 1 tablespoon grated fresh lemon rind; 3 tablespoons fresh lemon juice; 1 teaspoon chopped fresh mint; 1 tablespoon powdered sugar; Compote:; 4 cups pitted sweet cherries (about 1 1/2 pounds); 1/4 cup granulated sugar; 2 tablespoons water; 2 teaspoons cornstarch; 1/4 teaspoon almond extract

Servings: persons

Cake:
Cooking spray
3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
3/4 cup butter, softened
2 large eggs
1 cup low-fat buttermilk
1 tablespoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh mint
1 tablespoon powdered sugar
Compote:
4 cups pitted sweet cherries (about 1 1/2 pounds)
1/4 cup granulated sugar
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon almond extract

1
Preheat oven to 350u00b0.
2
To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
3
Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.
4
Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350u00b0 for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.
5
To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.

1579

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, Cooking spray, 3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces), 2 teaspoons baking powder, and more.

Yes, Lemon Pound Cake With Cherry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pound Cake With Cherry Compote

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