Description
A tender Pound Cherry Cake studded with fresh fruit and brightened with lemon zest. Perfect for breakfast, dessert, or anytime you crave something simple and satisfying.
Ingredients
- 1⅓ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- ⅓ cup whole milk
- 2 cups pitted fresh cherries
Instructions
- Preheat your oven to 345 degrees. Grease and flour a nine-inch loaf pan and set it aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Reserve two tablespoons of this mixture in a small bowl.
- In a large bowl, beat the softened butter with the sugar and lemon zest using a hand mixer on medium speed for three minutes until pale and fluffy.
- Add the eggs and milk to the butter mixture and stir gently until combined. Don’t overmix at this stage.
- Add the flour mixture to the wet ingredients slowly while mixing on low speed. Beat for about thirty seconds until the batter looks smooth and silky.
- Chop the pitted cherries into smaller pieces, about quarter-sized. Toss them with the reserved flour mixture until well coated.
- Fold the floured cherries into the batter gently with a spatula until just distributed. Avoid overmixing or the cherries will break down.
- Pour the batter into your prepared loaf pan and spread it evenly. Bake for 52 to 57 minutes or until a wooden skewer inserted in the center comes out clean.
- Cool the cake in the pan for fifteen minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
- For a crunchy top, sprinkle two tablespoons of granulated sugar over the batter before baking.
- For a cherry-almond variation, replace the lemon zest with one to two teaspoons of almond extract and add slivered almonds on top.
- Store wrapped in foil at room temperature for up to four days or freeze individual slices for up to three months.
- Frozen cherries can be substituted but must be thawed, drained completely, and patted dry before using.
- Prep Time: 18 minutes
- Cook Time: 55 minutes