SWEET CHERRY POUND CAKE

 

  • Cooking Time: 60 minutes
  • Servings: 12
  • Preparation Time: 20 minutes

Ingredients

  • Cake:
  • 3 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 6 eggs, room temperature
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • ½ cup plain or vanilla Greek yogurt
  • 2 cups chopped, fresh cherries
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons cream cheese
  • 1-2 tablespoons milk

Directions

  • Preheat oven to 350 degrees F.; grease and flour a 10” Bundt or tube pan.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
  • Beginning with the flour mixture, add alternately with the yogurt to the egg mixture. Gently fold in the cherries.
  • Pour batter into tube pan and distribute evenly. Bake about 1 hour or until toothpick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Invert onto a cake dish and let cool another 30 minutes before glazing.
  • For the glaze, beat confectioners' sugar, cream cheese, and a tablespoon of milk; add additional milk as necessary. Drizzle over the top of the pound cake.

Notes

I had to try out a my new kitchen gadget--a cherry pitter! Of course that meant a Cherry Pound Cake was in order!

Author Credit: Cathy Wiechert

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!