Time 2h50m Yield 16 Number Of Ingredients 19 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray. Combine flour, baking powder, and salt in a bowl; set aside. Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition. Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside. Combine lemon juice and confectioners’ sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.
Time 1h15m Yield 12 servings. Number Of Ingredients 16 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners’ sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Time 1h40m Yield 10 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes. Remove the loaf from the pan and dust with confectioners’ sugar.
Time 1h50m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F. Grease 16-cup tube pan. Dust with cake flour; tap out excess flour. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake. Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
More about “sour cream lemon pound cake with cherry compote recipes”
Time 1h25m Yield 18 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs. Combine flour, baking soda and salt in a bowl; stir well. Beat the butter in a large bowl at medium speed until light and fluffy. Gradually add the sugar and lemon extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds. Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture. Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Combine 2 tbsp lemon juice and powdered sugar. Drizzle glaze over top of cake. SOUR CREAM POUND CAKE VARIATION. Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake. Substitute milk for the juice in the glaze.
