It’s cherry season! And that means it’s time to get baking on all things that contain cherries. This easy cherry pound cake celebrates the flavors and colors of cherries and is an easy dessert recipe perfect for summer.
A pound cake is traditionally made with one pound of each of flour, butter, eggs, and sugar. These days they come in many variations as ours, and it’s no longer made strictly with one pound of each.
This Cherry Pound Cake is soft, fluffy, and moist and can be made with basic pantry ingredients (flour, eggs, baking powder, and of course, cherries!). Serve it plain, with a dusting of powdered sugar, or glazed with icing.
Tips For Making Easy Cherry Pound Cake
If you cannot find fresh cherries, you can also use candied cherries or maraschino cherries.
To keep the pound cake moist, it’s important not to overbake the pound cake.
You don’t need a cherry pitter to make this pound cake. Use a chopstick or straw and press down on the center of the cherry until the pit pops out.
Vanilla yogurt can be substituted for plain yogurt or sour cream.
Add lemon zest to the batter for a bit of tang.
You can also bake this cake in a Bundt cake tin.
Make it healthier by using coconut oil or heart-healthy olive oil and Greek yogurt instead of butter.
How to decorate Cherry Pound Cake
Whip up a quick and easy almond glaze icing by whisking together 2 cups confectioners’ sugar, 2 tbsp butter, 1 tsp vanilla extract, 1 tsp almond extract, and up to 4 tsp milk. Drizzle and spread over the cooled pound cake.
Or, try any of the other glazes:
Orange Icing: Replace the vanilla and milk with orange juice and add 1/2 to 1 teaspoon of finely grated orange zest.
Lemon Icing: Replace the milk and vanilla with fresh lemon juice and 1/2 teaspoon of finely grated lemon zest. Add 1/2 teaspoon of lemon extract, if desired.
Maple Icing: Replace the vanilla extract with maple extract.
Coconut Icing: Replace the vanilla extract with coconut extract and top with shredded, sweetened coconut.
How To Store Cherry Pound Cake
Store leftovers in an airtight container (or tightly wrapped with plastic) for up to 2 days. If you want to store it for a longer period, you can freeze it. Wrap it tightly with plastic wrap and freeze for up to 3 months.
Ingredients
How To Make Cherry Pound Cake
In a bowl add the eggs, butter, sugar, and vanilla essence.
In a bowl add the eggs, butter, sugar, and vanilla essence.
Mix with the mixer until the sugar is dissolved.
Mix with the mixer until the sugar is dissolved.
Add the yogurt, baking powder, and flour.
Add the yogurt, baking powder, and flour.
Mix everything well with the mixer.
Mix everything well with the mixer.
Pour the mixture into the greased loaf tin (25cm or 9 inches).
Pour the mixture into the greased loaf tin (25cm or 9 inches).
To ensure the cherries don’t sink in the batter or bleed their color everywhere, toss them in flour first before adding them to the batter. Next, add the pitted cherries, starting to add them by pushing them into the dough. Arrange the rest of the cherries on top.
To ensure the cherries don’t sink in the batter or bleed their color everywhere, toss them in flour first before adding them to the batter. Next, add the pitted cherries, starting to add them by pushing them into the dough. Arrange the rest of the cherries on top.
Sprinkle the cherries with sugar.
Sprinkle the cherries with sugar.
Bake in the oven at 190°C/374°F for 45 minutes.
Bake in the oven at 190°C/374°F for 45 minutes.
;Resize,width=712;)
Decorate with powdered sugar, slice, serve and enjoy!
Decorate with powdered sugar, slice, serve and enjoy!
;Resize,width=767;)
