Best 3 Sour Cream Lemon Pound Cake With Cherry Compote Recipes
Indulge in a delightful culinary journey with our tantalizing Sour Cream Lemon Pound Cake with Cherry Compote, a symphony of flavors that will tantalize your taste buds. This delectable cake boasts a moist and fluffy texture, infused with the zesty brightness of lemon and the richness of sour cream, creating a harmonious balance of tangy and sweet.
Accompanying this extraordinary cake is a luscious cherry compote, a vibrant symphony of sweet and tart flavors. Bursting with the natural goodness of fresh cherries, this compote adds an extra layer of indulgence, elevating the cake to an unforgettable dessert experience.
Our carefully curated collection of recipes provides a comprehensive guide to crafting this exquisite treat. From the detailed instructions for the moist and flavorful cake batter to the step-by-step process for creating the vibrant cherry compote, each recipe is meticulously crafted to ensure success.
Whether you're a seasoned baker or just starting your culinary adventures, our recipes are designed to empower you with the knowledge and confidence to create a masterpiece that will impress your family and friends. With a focus on simplicity and ease of execution, these recipes break down each step into manageable tasks, ensuring that you can replicate this delightful dessert in the comfort of your own kitchen.
Embark on this culinary adventure and create a dessert that will linger in your memories. Let the Sour Cream Lemon Pound Cake with Cherry Compote become your signature dish, a testament to your culinary skills and passion for creating delectable treats.
SOUR CHERRY AND LEMON ICE-BOX CAKE
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.
Provided by Edd Kimber
Categories Dessert Frozen Dessert Cake No-Cook Cherry Lemon Marscarpone Milk/Cream Kirsch Vegetarian Soy Free Peanut Free Tree Nut Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
- For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
- Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
- For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
- To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
- Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
- Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
- Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.
SOUR CREAM AND LEMON POUND CAKE
I love the taste of lemon. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!
Provided by Bev I Am
Categories Dessert
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.).
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
Tips:
- For a moist and tender cake, use full-fat sour cream and butter at room temperature.
- Cream the butter and sugar together until light and fluffy, this will help incorporate air into the batter resulting in a lighter cake.
- Add the eggs one at a time, beating well after each addition.
- Stir in the dry ingredients gradually until just combined. Overmixing can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, as this can dry out the cake.
- For the cherry compote, use fresh or frozen cherries. If using frozen cherries, thaw them before using.
- Simmer the cherries with sugar, lemon juice, and cornstarch until thickened. This should take about 5-7 minutes.
- Allow the cake to cool completely before glazing it with the cherry compote. This will help prevent the glaze from soaking into the cake.
Conclusion:
This sour cream lemon pound cake with cherry compote is a delicious and classic dessert that is perfect for any occasion. The moist and tender cake is bursting with lemon flavor, and the sweet and tart cherry compote is the perfect complement. This cake is sure to be a hit with everyone who tries it!
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