Easy fresh Pound Cherry Cake

This Pound Cherry Cake always feels like summer wrapped in a slice. I bake it when cherries flood the market and I crave something tender and bright.

The cake holds fresh fruit without turning soggy or heavy. You get bursts of sweet cherry with a hint of citrus from the zest. It’s simple enough for a weekday and special enough for guests.

Why this Fresh Pound Cherry Cake always gets requests from family

I love how the cherries stay suspended throughout each slice instead of sinking. The texture stays moist for days without drying out.

You don’t need fancy equipment or hard-to-find ingredients. I use pantry basics and whatever cherries I find at the store.

My Pound Cherry Cake works for breakfast, dessert, or afternoon tea. It’s one of those recipes I return to again and again.

What you will need to make this Fresh Pound Cherry Cake

Here’s what goes into my recipe. Most of these items live in your kitchen already.

• All-purpose flour (1⅓ cups) – I use regular unbleached flour. You can swap in whole wheat for half if you want.
• Cornstarch (¼ cup) – This keeps the crumb tender and fine. Potato starch works too if that’s what you have.
• Baking powder (½ teaspoon) – Make sure yours is fresh. Old baking powder won’t give you the lift you need.
• Salt (½ teaspoon) – I use fine sea salt. It balances the sweetness and brings out the fruit flavor.
• Unsalted butter (8 tablespoons, softened) – Let it sit at room temperature for an hour. Too cold and it won’t cream properly.
• Granulated sugar (1 cup) – Regular white sugar works best here. I don’t recommend substituting with honey or syrup.
• Lemon zest (1 tablespoon) – Use a microplane for the finest zest. Avoid the white pith underneath because it’s bitter.
• Large eggs (2) – Room temperature eggs mix in more smoothly. I set mine out when I start prepping.
• Whole milk (⅓ cup) – Full-fat gives the best texture. Two percent works in a pinch.
• Fresh cherries (2 cups, pitted) – Sweet or tart cherries both work. I prefer sweet ones for this Pound Cherry Cake.

I always pick firm cherries without bruises or soft spots. If you can’t find fresh ones, frozen cherries work but thaw and drain them first.

For those who love baking with fruit, you might enjoy experimenting with the ultimate lemon blueberry pound cake which uses a similar method but with berries instead.

How I Make This Fresh Pound Cherry Cake

• I heat my oven to 345 degrees and prepare a nine-inch loaf pan with butter and a light dusting of flour. This keeps the cake from sticking when it’s done.
• In a medium bowl, I whisk the flour, cornstarch, baking powder, and salt together. I set about two tablespoons of this mixture aside in a small bowl for later.
• I beat the softened butter with the sugar and lemon zest in a large bowl. I use a hand mixer on medium speed for about three minutes until it looks pale and fluffy.
• The eggs and milk go in next. I stir them in gently until everything combines without overmixing. You want a smooth base before adding the dry ingredients.
• I add the flour mixture slowly while mixing on low speed. The batter should come together and look silky after about thirty seconds of mixing. Don’t rush this part.
• Now I chop the pitted cherries into smaller pieces, roughly quarter-sized. I toss them with the reserved flour mixture until each piece has a light coating.
• I fold the floured cherries into the batter with a spatula using gentle motions. Too much stirring will break them down and turn the batter pink.
• The batter goes into the prepared loaf pan and I spread it evenly with the back of a spoon. I bake it for 52 to 57 minutes.
• A wooden skewer inserted in the center should come out clean or with just a few moist crumbs. The top will turn golden and spring back when touched.
• I let the cake cool in the pan for fifteen minutes before turning it out onto a wire rack. It needs to cool completely before slicing or it will crumble.

If you’re looking for more upside-down fruit cakes, the perfect honey apple upside-down cake offers a similar homey appeal with caramelized fruit on top.

My secrets for getting this Fresh Pound Cherry Cake just right

I always coat the cherries in flour because it prevents them from sinking to the bottom during baking. This step makes a huge difference in how the cake looks and tastes.

Don’t skip the extra mixing after adding the dry ingredients. A silky batter means a tender crumb in your finished Pound Cherry Cake.

Room temperature ingredients blend together more easily and create a better texture. I pull my butter, eggs, and milk out about an hour before I start.

Can I freeze this cake?

Yes, I freeze slices all the time wrapped in plastic wrap and stored in a freezer bag. They keep for up to three months and thaw quickly at room temperature.

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What if I don’t have fresh cherries?

Frozen cherries work but you need to thaw and drain them completely. Pat them dry with paper towels before chopping and tossing them in flour.

How do I store leftovers?

I keep mine wrapped in foil or in an airtight container at room temperature for up to four days. It stays moist and doesn’t dry out quickly.

Can I make this dairy-free?

You can swap the butter for coconut oil and use almond milk instead of dairy milk. The texture changes slightly but it still turns out well.

If you love baking and want more seasonal inspiration, follow me on Pinterest where I share all my favorite recipes and kitchen tips. I’d love to see you there!

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Perfect moments for this Fresh Pound Cherry Cake

I bake this when I want something simple that doesn’t require frosting or fancy plating. It’s perfect with morning coffee or as an afternoon snack with tea.

I also serve it at summer gatherings when I want a homemade dessert that travels well. A dusting of powdered sugar on top makes it look more dressed up.