Sour Cream Lemon Pound Cake | Cooking Professionally
Sometimes a delicious cake doesn't require icing! Hold up—we know you might question that. But that's only until you've sunk your fork into this Sour Cream Lemon Pound Cake. Between the sour cream...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingprofessionally.com.
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
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