Cherry Pound Cake
Indulge in the timeless charm of this Cherry Pound Cake, a dessert that strikes the perfect balance between buttery richness and fruity freshness. Made with a tender, velvety crumb, this cake is studded with juicy, pitted cherries that add irresistible bursts of flavor to every slice. A light dusting of flour on the cherries keeps them evenly distributed throughout the batter, ensuring picture-perfect results. Ideal for a cozy afternoon tea or a crowd-pleasing dessert, this homemade pound cake is easy to make and requires just a handful of pantry staples. Serve it as is, or elevate it with a dollop of whipped cream for a crowd-pleasing treat. With keywords like "buttery pound cake," "cherry dessert," and "easy cherry cake recipe," this classic bake is sure to become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 2 cups cherries (pitted and halved, fresh or frozen)
- 2 tablespoons all-purpose flour (for dusting cherries)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the 2.5 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until just combined.
With the mixer on low speed, alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
In a small bowl, toss the pitted and halved cherries with the 2 tablespoons of flour to lightly coat them. This helps prevent the cherries from sinking to the bottom of the cake during baking.
Gently fold the coated cherries into the batter using a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil halfway through baking.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your Cherry Pound Cake on its own or with a dollop of whipped cream for added indulgence!
Nutrition Facts
Calories |
4749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 648.5 g | 236% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 396.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 395 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1519 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
