We have been making oodles of berry and fruit compotes of late. It seems like every fruit we bring home is simmered and becomes a delicious thick sauce. While we loved pouring this summer sauce all over ice cream, we decided that we needed to have another option and a deliciously fluffy sour cream lemon pound cake seemed like a lovely alternative.
What makes this pound cake a little extra special is the sour cream we used. The addition of sour cream gives the cake a lighter texture than a traditional pound cake. The perfect pairing with a medley of summer fruit.
Sour Cream Lemon Pound Cake
1 ½ cup butter, room temperature
3 cups granulated sugar
6 large eggs
¼ teaspoon vanilla
zest of 1 lemon
3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
8 oz sour cream
1-pint cherries
¼ cup granulated sugar
¼ lemon
Cream butter and sugar together, until creamy and smooth.
Beat in eggs, one at a time. Beat until light and fluffy.
Beat in vanilla and lemon zest.
In a separate bowl, whisk together flour, salt, and baking soda.
Mix dry ingredients and sour cream with wet ingredients, alternating between the two.
Grease and flour 12 cup tube pan, bundt cake pan or 2 loaf pans. Pour batter into pans. Use an offset spatula to spread the batter into the pan evenly.
Bake cake in 325°F oven for 60-90 minutes, checking after 60 minutes. The cake is done when the wooden skewer inserted comes out clean and the top is lightly golden.
Cool cake in pan for 10 minutes and then remove from pan and let cool on wire rack.
Quick Cherry Compote Recipe
To make the compote - combine cherries, sugar and lemon juice in a small saucepan. Bring to a boil and then drop to a simmer. Simmer cherries until skins fall off and the fruit are softened. Press the cherry sauce through a fine sieve and remove the pits. Return the thick fruit that is in the sieve to the cherry sauce (or leave it out, if you like a clear sauce).
Once the cake and sauce have cooled, serve with cherry compote, whipped cream or ice cream, or whatever you like. Enjoy.
Sour Cream Lemon Pound Cake
Ingredients
- 1 ½ cup butter room temperature
- 3 cups granulated sugar
- 6 large eggs
- ¼ teaspoon vanilla
- zest of 1 lemon
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 8 oz sour cream
- 1- pint cherries
- ¼ cup granulated sugar
- ¼ lemon
Instructions
- Cream butter and sugar together, until creamy and smooth.
- Beat in eggs, one at a time. Beat until light and fluffy.
- Beat in vanilla and lemon zest.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Mix dry ingredients and sour cream with wet ingredients, alternating between the two.
- Grease and flour 12 cup tube pan, bundt cake pan or 2 loaf pans. Pour batter into pans. Use an offset spatula to spread the batter into the pan evenly.
- Bake cake in 325°F oven for 60-90 minutes, checking after 60 minutes. The cake is done when the wooden skewer inserted comes out clean and the top is lightly golden.
- Cool cake in pan for 10 minutes and then remove from pan and let cool on wire rack.
Notes
Nutrition
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