Sour Cream Lemon Pound Cake With Cherry Compote Recipes

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SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE



Sour Cream Lemon Pound Cake with Cherry Compote image

Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.

Provided by Melissa VanDerLaan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h50m

Yield 16

Number Of Ingredients 19

cooking spray
3 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup butter
2 ½ cups white sugar
2 teaspoons lemon extract
1 tablespoon lemon zest
1 teaspoon lemon zest
2 tablespoons lemon juice
3 eggs, room temperature
2 cups sour cream
4 cups frozen pitted sweet cherries
¼ cup white sugar
2 tablespoons cold water
2 teaspoons cornstarch
¼ teaspoon almond extract
2 tablespoons lemon juice
1 cup confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
  • Combine flour, baking powder, and salt in a bowl; set aside.
  • Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
  • Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
  • Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

SOUR CREAM LEMON POUND CAKE



Sour Cream Lemon Pound Cake image

Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!

Provided by LillysMom

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 8

1 cup white sugar
½ cup unsalted butter, melted
3 large eggs
¾ cup sour cream
2 teaspoons lemon extract
1 ½ cups all-purpose flour
¼ teaspoon baking soda
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  • Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
  • Remove the loaf from the pan and dust with confectioners' sugar.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 35.9 g, Cholesterol 87.8 mg, Fat 14.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 63.3 mg, Sugar 20.9 g

SOUR CREAM AND LEMON POUND CAKE



Sour Cream and Lemon Pound Cake image

I love the taste of lemon. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!

Provided by Bev I Am

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temp
3 cups sugar
6 eggs, room temp
1/4 cup fresh lemon juice
1 tablespoon freshly grated lemon rind
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees F.
  • Grease 16-cup tube pan.
  • Dust with cake flour; tap out excess flour.
  • Sift flour, baking powder and salt into medium bowl.
  • Using electric mixer, beat butter in large bowl at medium speed until fluffy.
  • Gradually add sugar and beat 5 minutes.
  • Add eggs 1 at a time, beating just until combined after each addition.
  • Beat in lemon juice and peel.
  • Using rubber spatula, mix in dry ingredients.
  • Mix in sour cream.
  • Transfer batter to prepared pan.
  • Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
  • Let cake cool in pan on rack 15 minutes.
  • Cut around cake in pan.
  • Turn out cake.
  • Carefully turn cake right side up on rack and cool completely.
  • (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).

SOUR CREAM - LEMON POUND CAKE



Sour Cream - Lemon Pound Cake image

Delicious!!! Light, moist, lemony and just plain good! This has been a family favorite since 2001. I think I got this recipe from Cooking Light magazine.

Provided by byZula

Categories     Dessert

Time 1h25m

Yield 18

Number Of Ingredients 13

cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated fresh lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8 ounce) carton low-fat sour cream
1 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
  • Combine flour, baking soda and salt in a bowl; stir well.
  • Beat the butter in a large bowl at medium speed until light and fluffy.
  • Gradually add the sugar and lemon extract, beating until well blended.
  • Add eggs, 1 at a time, beating well after each addition.
  • Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
  • Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
  • Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
  • Cool in pan for 10 minutes on a wire rack; remove from pan.
  • Combine 2 tbsp lemon juice and powdered sugar.
  • Drizzle glaze over top of cake.
  • SOUR CREAM POUND CAKE VARIATION.
  • Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
  • Substitute milk for the juice in the glaze.

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