Lemon Pound Cake with Cherry Compote

Photo: Jeff Kauck; Styling: Andrea Kuhn

This recipe received our Test Kitchens' highest rating. The sauce is delicious served over ice cream, as well. For a pretty presentation, cut each slice in half. Place the two halves on a plate, and top them with compote.

Yield: 16 servings (serving size: 1 slice cake and 1/4 cup compote)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 28%
  • Fat: 9.9g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.4g
  • Carbohydrate: 54.8g
  • Fiber: 1.6g
  • Cholesterol: 50mg
  • Iron: 1.5mg
  • Sodium: 260mg
  • Calcium: 68mg

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

Preparation

  1. Preheat oven to 350°.
  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 350° 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.
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