Introduction

Have you ever wondered how a single slice of cake could transport you to a sun-drenched orchard, bursting with vibrant citrus and sweet cherries? The Cherry Lemon Pound Cake Recipe is more than just a dessert—it’s a culinary journey that combines the tangy brightness of lemons with the rich, sweet complexity of ripe cherries. This recipe transforms ordinary ingredients into an extraordinary experience that promises to brighten even the cloudiest day.

Ingredients List

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 cup fresh cherries, pitted and halved
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking powder

Timing

Preparation Time: 20 minutes
Baking Time: 60-70 minutes
Total Time: Approximately 90 minutes (25% faster than traditional pound cake recipes)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Begin by preheating your oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan, ensuring every corner is carefully coated to prevent sticking. Pro tip: Line the pan with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy—approximately 3-4 minutes. This step is crucial for creating a tender, moist pound cake.

Step 3: Add Eggs and Wet Ingredients

Add eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract. The mixture should look smooth and slightly glossy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Gently fold in the halved cherries, reserving a few for topping.

Step 5: Bake to Perfection

Pour the batter into the prepared pan and top with reserved cherries. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a beautiful golden-brown top.

Nutritional Information

Per Slice (approximate):
Calories: 320
Fat: 18g
Carbohydrates: 38g
Protein: 4g

Healthier Alternatives

  • Replace butter with Greek yogurt for reduced fat content
  • Use whole wheat flour for added fiber
  • Substitute some sugar with honey or maple syrup
  • Use gluten-free flour for a celiac-friendly version

Serving Suggestions

Serve slightly warm with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of lemon glaze. Pairs beautifully with afternoon tea or as a delightful dessert after a summer meal.

Common Mistakes to Avoid

  • Overmixing: Stop mixing as soon as ingredients are combined to prevent a tough cake
  • Wrong Temperature: Ensure ingredients are room temperature for optimal mixing
  • Uneven Baking: Rotate the pan halfway through baking for consistent results

Storing Tips

Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. Can be frozen for up to 3 months when wrapped tightly in plastic wrap and placed in a freezer bag.

Conclusion

Your Cherry Lemon Pound Cake is more than a recipe—it’s a celebration of sunshine, flavor, and culinary creativity. Whether you’re a seasoned baker or a curious novice, this recipe promises to deliver joy in every single slice.

FAQs

Can I use frozen cherries?

Yes, but thaw and drain them completely to prevent excess moisture in the cake.

How do I know when the cake is done?

Use the toothpick test—insert a toothpick into the center, and it should come out clean with just a few moist crumbs.

Can I make this cake gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free blend, and ensure all other ingredients are gluten-free.