admin1 This homemade Cherry Pound Cake is a delicious, old-fashioned dessert with a rich buttery flavor, a soft and tender crumb, and sweet cherries in every slice. Finished with a simple vanilla glaze, this beautiful cake is perfect for afternoon tea, family gatherings, birthdays, holidays, or whenever you crave a homemade treat.
The secret to a wonderful cherry pound cake is using room-temperature ingredients, measuring the flour correctly, and preparing the cherries so they don’t sink to the bottom. This easy recipe creates a bakery-style loaf with a golden crust and a moist, flavorful center.
Recipe Details
Prep time
20 minutes
Bake time
60–75 minutes
Oven temperature
325°F (165°C)
Servings
10–12 slices
Total time
About 1 hour 30 minutes
Ingredients
For the Cherry Pound Cake
- 1 cup (225 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 g) sour cream, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract, optional
- 1½ cups (225 g) pitted cherries, chopped and well drained
- 1 tablespoon flour, for coating the cherries
- 1 teaspoon lemon zest, optional
For the Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
Fresh or frozen cherries can be used. If using frozen cherries, thaw them completely and drain away excess liquid before chopping. Canned or jarred cherries should also be drained and patted dry.
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 325°F (165°C). Grease a 9 × 5-inch loaf pan with butter or nonstick cooking spray, then line it with parchment paper, leaving a little overhang to help lift the cake out later.
Make sure your butter, eggs, and sour cream are at room temperature. This helps the ingredients combine evenly and produces a smoother batter.
Step 2: Prepare the Cherries
Wash, pit, and chop the cherries into small pieces if using fresh fruit. Pat them dry with paper towels to remove excess moisture.
Place the cherries in a small bowl and toss them with 1 tablespoon of flour. This light coating can help distribute the fruit throughout the cake instead of allowing all the pieces to sink.
Set aside a few cherry pieces if you would like to decorate the finished cake.
Step 3: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. Beat with an electric mixer for approximately 3–5 minutes, until the mixture becomes pale, light, and fluffy.
This step incorporates air into the batter and helps create the characteristic fine crumb of a pound cake.
Scrape down the sides of the bowl as needed to ensure everything mixes evenly.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. Avoid adding all the eggs at once, as this can cause the mixture to separate.
Stir in the vanilla extract, optional almond extract, and lemon zest. The almond extract gives the cake a classic bakery-style cherry flavor, while the lemon zest adds a fresh, fruity note.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Add approximately one-third of the flour mixture to the butter mixture and mix on low speed. Add half the sour cream, then another portion of the flour mixture.
Continue alternating the remaining sour cream and flour mixture, finishing with the flour. Mix only until the ingredients are combined.
Do not overmix, because excessive mixing can make the cake dense or tough.
Step 6: Fold in the Cherries
Using a spatula, gently fold the prepared cherries into the batter. Distribute them evenly without crushing them.
The batter should be thick enough to hold the fruit throughout the cake. If your cherries are especially juicy, make sure they are well drained before adding them.
Step 7: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60–75 minutes, checking toward the end of the baking time. The cake is ready when the top is golden brown, a toothpick inserted into the center comes out clean or with a few moist crumbs, and the center feels set.
If the top browns too quickly, loosely cover it with aluminum foil for the remaining baking time.
Allow the cake to cool in the pan for 15 minutes before lifting it onto a wire rack to cool completely.
Step 8: Make the Vanilla Glaze
Whisk the powdered sugar, vanilla extract, and 1 tablespoon of milk or lemon juice in a small bowl until smooth.
Add a little more liquid if necessary to reach a thick but pourable consistency.
Once the cake has cooled completely, drizzle the glaze over the top. Allow it to set for approximately 10–15 minutes before slicing.
For a simple presentation, serve the cake without glaze and dust it lightly with powdered sugar instead.
Tips for the Best Cherry Pound Cake
- Use room-temperature ingredients: Butter, eggs, and sour cream blend more easily when they are not cold.
- Dry the cherries thoroughly: Excess juice can create wet pockets and affect the cake’s texture.
- Coat the fruit in flour: A light coating may help prevent the cherries from settling at the bottom.
- Cream the butter and sugar properly: Beat them until light and fluffy rather than stopping as soon as they are combined.
- Avoid overmixing: Mix the flour into the batter gently to keep the cake tender.
- Check the center: Oven temperatures vary, so use a toothpick and the cake’s appearance rather than relying on time alone.
- Cool before glazing: Warm cake can cause the glaze to melt and run off.
Delicious Variations
Cherry Almond Pound Cake
Add ½ teaspoon almond extract and sprinkle sliced almonds over the glaze. Almond and cherry flavors complement each other beautifully.
Lemon Cherry Pound Cake
Add 1 tablespoon of lemon zest to the batter and use lemon juice instead of milk in the glaze. This version has a bright, refreshing flavor.
Chocolate Cherry Pound Cake
Fold ½ cup of chocolate chips into the batter along with the cherries for a rich dessert inspired by the classic chocolate-and-cherry combination.
Cream Cheese Cherry Pound Cake
Replace the sour cream with an equal amount of softened cream cheese, mixing it thoroughly into the batter. The result will be rich and creamy, though the texture may be slightly denser.
Cherry Bundt Cake
You can bake this batter in a greased and floured Bundt pan. Because the pan shape and depth differ, begin checking for doneness around 50–55 minutes and adjust the baking time as needed.
How to Store Cherry Pound Cake
At room temperature: Store the cooled, glazed cake in an airtight container for up to 2 days in a cool environment.
In the refrigerator: Store in an airtight container for up to 5 days. Let individual slices sit at room temperature briefly before serving for the best texture.
In the freezer: Wrap individual slices or the whole unglazed cake tightly in plastic wrap and then foil. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator or at room temperature until fully thawed.
If your kitchen is very warm, refrigerate the cake rather than leaving it out for extended periods.
What to Serve with Cherry Pound Cake
This cake tastes wonderful with freshly brewed coffee, black tea, or a glass of milk. For a more indulgent dessert, serve a slice with whipped cream, vanilla ice cream, or a spoonful of cherry compote.
Fresh berries also make a lovely accompaniment, especially when serving the cake at a brunch or afternoon tea.
Nutrition Information
Estimated nutrition per slice, based on 12 servings and including the vanilla glaze:
| Nutrient | Approximate amount |
|---|---|
| Calories | 390 kcal |
| Protein | 5 g |
| Carbohydrates | 53 g |
| Total fat | 18 g |
| Saturated fat | 11 g |
| Sugar | 36 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Nutrition values are estimates and vary with ingredient brands, cherry variety, glaze quantity, and slice size.
Frequently Asked Questions
Can I use frozen cherries?
Yes. Thaw them completely, drain the liquid, pat them dry, and chop them before folding them into the batter.
Why did my cherries sink to the bottom?
The cherries may have been too wet or heavy, or the batter may have been too thin. Drain the fruit well, coat it lightly with flour, and avoid overmixing the batter.
Can I make this cake without sour cream?
Yes. Plain full-fat yogurt can replace sour cream in the same quantity. The texture may vary slightly, but the cake should remain tender.
How do I know when the cake is fully baked?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. The top should be golden, and the middle should be set.
Can I make this recipe ahead of time?
Absolutely. Bake the cake a day ahead and store it in an airtight container. Add the glaze shortly before serving if you want the prettiest finish.
