Lemon Pound Cake with Cherry Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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. Ingredients:
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 |
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 |
Directions:
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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