🍒 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.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- 9x5-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
- ÂĽ 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.