Old-fashioned German Cherry Pound Cake

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 BUTTER – unsalted
• 4 large EGGS
• ⅔ cup SOUR CREAM
• 1 teaspoon VANILLA EXTRACT
• 3 tablespoons of LEMON JUICE

Dry Ingredients

• 1 cup SUGAR
• 2 cups SELF-RISING FLOUR

Filling

• 1 (24.7-ounce) jar CHERRIES – in light syrup, drained
• ½ cup ALMONDS – sliced

Decoration

• 2 tablespoons POWDERED SUGAR garnish

How To Make Cherry Pound Cake

Prep

1. Preheat the oven to 350º Fahrenheit. Grease and flour a 9½-inch bundt cake pan.
2. Drain the cherries and use a paper towel to remove any excess moisture.
3. 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

1. In a large bowl cream the butter and sugar with a hand mixer on medium speed until well combined.
2. Add in the wet ingredients
3. 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.
4. Once it’s creamy add the self-rising flour and continue to beat the batter until it is creamy.
5. Carefully fold the cherries and almonds into the batter.

Finishing The Cake

1. Pour the batter into the floured and greased bundt cake pan.
2. 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.
3. Invert the cake pan onto a flat serving dish. Allow the cake to fully cool completely
4. 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?

• Bienenstich
• German Cheesecake
• Streuselkuchen – German Crumb Cake
• Cinnamon Twists
• Classic Bundt Cake