Cherry Pound Cake: 7 Tips for the Perfect Slice Every Time

Want to bake the perfect Cherry Pound Cake? Discover 7 essential tips that guarantee a moist, flavorful slice every time. Learn to impress your guests! Many bakers struggle with achieving that ideal balance of moist crumb and vibrant cherry flavor. This post will debunk common myths and guide you to pound cake perfection. Let’s unlock the secrets to baking a cherry pound cake that’s not only delicious but also consistently excellent.

Ingredients List

This recipe yields one glorious 9×5-inch loaf. Prepare for compliments!

• 2 cups (250g) all-purpose flour: For a gluten-free option, substitute with a 1:1 gluten-free blend.
• 1 teaspoon baking powder: Ensures a light and airy texture.
• 1/2 teaspoon baking soda: Adds extra lift.
• 1/4 teaspoon salt: Balances sweetness and enhances flavors.
• 1 cup (2 sticks) unsalted butter, softened: Room temperature butter is key for proper creaming. Consider using European-style butter for a richer flavor.
• 1 ¾ cups (350g) granulated sugar: Adjust to your preferred sweetness level. Brown sugar can add a deeper caramel note.
• 4 large eggs: At room temperature for optimal emulsion.
• 1 teaspoon vanilla extract: A classic flavor enhancer. Experiment with almond or lemon extract for unique twists.
• 1 cup (240ml) buttermilk: Provides moisture and tang. You can substitute with milk + 1 tbsp lemon juice or vinegar.
• 1 cup (140g) fresh or frozen pitted cherries: Half a cup of chocolate chips can be added along with the cherries.

Timing

Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 70-80 minutes (approximately 20% faster than many traditional recipes!)

Step-by-Step Instructions

Step 1: Prep the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking and ensures easy removal.

Step 2: Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution throughout the batter.

Step 3: Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb. Use an electric mixer for best results.

Step 4: Incorporate Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.

Step 5: Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing leads to a tough crumb.

Step 6: Fold in Cherries: Gently fold in the pitted cherries. Be careful not to crush them.

Step 7: Bake to Perfection: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking around the 50-minute mark.

Step 8: Cool and Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information (per slice, approximate)

• Calories: Approximately 350-400
• Fat: 18-20g
• Saturated Fat: 10-12g
• Cholesterol: 100-120mg
• Sodium: 200-250mg
• Carbohydrates: 40-45g
• Sugar: 25-30g
• Protein: 4-5g

Note: These values are estimates and can vary based on specific ingredients used.

Healthier Alternatives for the Recipe

For a healthier twist:

• Reduce Sugar: Decrease the sugar by ¼ cup. Use a sugar substitute like stevia or erythritol if desired.
• Use Whole Wheat Flour: Substitute ½ cup of the all-purpose flour with whole wheat flour for added fiber.
• Add Nuts: Incorporate chopped walnuts or pecans for extra healthy fats and protein.

Serving Suggestions

Serve your delicious cherry pound cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of cherry syrup. It’s equally delightful on its own or paired with a cup of coffee or tea. Consider making individual mini-pound cakes for a charming presentation at parties.

Common Mistakes to Avoid

• Overmixing the batter Leads to a tough, dense cake. Mix only until just combined.
• Using cold ingredients: Room temperature butter and eggs are essential for proper emulsification.
• Underbaking: Always check for doneness with a wooden skewer.
• Not letting the cake cool completely: Cutting into a warm cake will result in a crumbly texture.

Storing Tips for the Recipe

Store leftover cherry pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freezing is also an option – wrap tightly in plastic wrap and then foil for up to 2 months.

Conclusion

Baking the perfect cherry pound cake is achievable with these seven tips. Remember to cream the butter and sugar well, avoid overmixing, and bake until golden brown. Enjoy the delicious results and don’t forget to share your baking triumphs with us in the comments below! Don’t forget to check out our other delicious cake recipes!

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🍒 Cherry Pound Cake

Moist, dense, and packed with bursts of sweet cherry flavor, this Cherry Pound Cake is perfect for holidays, brunches, or a cozy weekend bake. A buttery vanilla base meets juicy cherries, finished with a light glaze for the perfect finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cool Time 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 slices

Calories 420 kcal

Equipment

• Stand mixer or hand mixer
• Mixing bowls
• 9×5-inch loaf pan or bundt pan
• spatula
• cooling rack
• Toothpick or cake tester

Ingredients

  

For the Cake:

• 1 cup 226g unsalted butter, softened
• 1 ½ cups 300g granulated sugar
• 4 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract optional but recommended
• 2 cups 250g all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup 120ml sour cream
• 1 ½ cups 240g chopped maraschino cherries or fresh pitted cherries, patted dry
• 2 tablespoons all-purpose flour for coating cherries

For the Glaze (Optional):

• 1 cup 120g powdered sugar
• 1 –2 tablespoons milk or cherry juice
• ¼ teaspoon almond extract optional

Instructions

 

Preheat & Prepare Pan

• Preheat oven to 350°F (175°C). Grease and flour your loaf or bundt pan (or use baking spray with flour).

Cream Butter & Sugar

• In a large bowl, beat softened butter and sugar until light and fluffy, about 3–4 minutes.

Add Eggs & Flavorings

• Beat in eggs one at a time, scraping down sides as needed. Add vanilla and almond extracts.

Mix Dry & Wet Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt. Add to the butter mixture in two parts, alternating with sour cream. Mix just until combined—do not overmix.

Add Cherries

• Toss chopped cherries with 2 tablespoons flour (this prevents sinking). Gently fold into the batter.

Bake

• Pour the batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Tent with foil halfway through if browning too quickly.

Cool

• Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Glaze (Optional)

• Mix glaze ingredients until smooth. Drizzle over cooled cake. Let set before slicing.

Notes

Pat cherries dry to prevent excess moisture in the batter.

Sour cream adds tang and richness—don’t skip it!

For a festive touch, use red and green cherries during the holidays.

Keyword cherry pound cake, pound cake with cherries, cherry cake recipe, maraschino cherry cake, fruit pound cake, holiday pound cake

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