Sour Cream Lemon Pound Cake | Cooking Professionally

Ingredients

• ***For the cake:***
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter
• 2 1/2 cups granulated sugar
• 2 teaspoons lemon extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 3 eggs, room temperature
• 2 cups sour cream
• ***For the compote:***
• 4 cups pitted sweet cherries, frozen
• 1/4 cup granulated sugar
• 2 tablespoons cold water
• 2 teaspoons cornstarch
• 1/4 teaspoon almond extract
• ***For the glaze:***
• 1 cup confectioners' sugar