This Cherry Pound Cake is simple to make, elegant to serve and deliciously buttery, moist and melt in your mouth goodness. The cherries, almonds, lemon and sour cream each add their own flavors and textures that fit perfectly with the traditional pound cake batter.
It’s also a forgiving cake recipe. Just combine all the ingredients and beat them with a hand mixer. Add in cherries and almonds last and your cake is ready to go into the oven.
About Cherry Pound Cake
This is another treasure from my grandmother’s kitchen. Whenever the family got together, Oma would have miraculously whipped up another cake. And Cherry Pound Cake was among her favorite.
Once I learned how to make it myself, I understood why. It’s really easy to make and it’s hard to get it wrong if you follow the simple directions. She generally had all the ingredients in her pantry.
And like all bundt cakes, it makes a dramatic presentation when you bring it to the table.
Ingredients Needed To Make This Old World Recipe
Wet Ingredients
- 2 sticks unsalted butter
- 4 large eggs
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- 3 tablespoons of lemon juice
Dry Ingredients
- 1 cup granulated sugar
- 2 cups self-rising flour
Filling
- 1 (24.7-ounce) jar tart cherries in light syrup, drained
- sliced almonds
How To Make Cherry Pound Cake
Prep
- Preheat the oven to 350º Fahrenheit. Grease and flour a 9½-inch bundt cake pan.
- Drain the cherries and use a paper towel to remove any excess moisture.
- Roll the cherries in a small amount of flour (this helps prevent the cherries from sticking together in the batter). Set aside.
Making the batter
- In a large bowl cream the butter and sugar with a hand mixer on medium speed until well combined.
- Add in the wet ingredients
- Continue to beat medium speed. The batter will look curdled at this point but it will become smooth once the flour is added into the batter.
- Once it’s creamy add the self-rising flour and continue to beat the batter until it is creamy.
- Carefully fold the cherries and almonds into the batter.
Finishing The Cake
- Pour the batter into the floured and greased bundt cake pan.
- Bake for the cake at 350° Fahrenheit for 55 minutes. To check for doneness insert a toothpick to check for doneness. If the toothpick comes out clean the cake is done baking. Allow the cherry pound cake to cool in the pan for 20 minutes.
- Invert the cake pan onto a flat serving dish. Allow the cake to fully cool completely
- Dust the cherry pound cake with powdered sugar.
How To Store And Keep This Cake
Keep this cake covered in an airtight container in a cool and dry place and it will easily store for 2-3 days.
Craving More Easy Homemade Baked Goods?
Ingredients
Batter
- 1 cup butter 2 sticks unsalted butter, room temperature
- 1 cup sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 tablespoons lemon juice
- â…” cup sour cream
- 2 cups self-rising flour
Filling
- 1 jar cherries drained, patted dry, rolled in flour
- ½ cup almonds slivered, optional
Garnish
- 2 tablespoons powdered sugar garnish
Instructions
PREP
- Preheat the oven to 350° Fahrenheit. Grease a 9½-inch bundt cake pan.
- Drain the cherries. Use a paper towel and carefully pat dry to remove the excess moisture. Then roll the cherries in a couple of tablespoons of flour. This will prevent the cherries from clumping together in the batter. Set aside.
Making The Batter
- In a large bowl beat the butter, sugar, vanilla extract, and lemon juice for 3-5 minutes with a hand mixer until the mixture is well combined. Scrape the sides of the bowl to make sure the entire mixture is well combined.
- Add in the two eggs and the sour cream and beat on medium speed. Then add in the remaining two eggs. The batter will temporarily look a little bit curdled due to the different consistencies of the wet ingredients. This is normal and will go away once you add in the flour.
- Once all of the ingredients are well combined add the self-rising flour to the batter. Continue to beat on medium speed until the batter is smooth and creamy. Be sure to occasionally scrape the sides of the bowl and add everything back into the mix.
- Fold in the cherries and the sliced almonds into the batter. Be sure not to overwork the batter at this point. The goal is just to evenly distribute the cherries and almonds.
- Pour the batter into the pan and bake for 55 minutes at 350° Fahrenheit.
Finishing The Cake
- Use a wooden toothpick to check for doneness. If done remove the cake from the oven and allow it to cool for 20 minutes. Invert the cake pan onto a flat serving dish. Allow the cake to fully cool down.
- Sprinkle the cake with powdered sugar. Voila! Serve this pretty and tasty dessert.
Nutrition
Becky Mansfield
This looks amazing!!!! Making it today. 🙂