Sweet Cherry Pound 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
1 cup powdered sugar
2 tablespoons cream cheese
1-2 tablespoons milk
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.
Pairs Well With
I had to try out a my new kitchen gadget--a cherry pitter! Of course that meant a Cherry Pound Cake was in order!