Indulge in a moist, buttery cherry pound cake that's perfect for any occasion. Deliciously packed with cherries and a hint of vanilla.
Prep
20 min
Cook
60 min
Total
95 min
Servings
10
Difficulty
Medium
Ingredients
For the cake
Instructions
Preheat and prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Pro tip: Use parchment paper for easy removal.
Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
Pro tip: Scrape down the sides of the bowl for even mixing.
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pro tip: Ensure each egg is fully incorporated before adding the next.
Combine wet and dry ingredients
Gradually add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour. Mix until just combined.
Pro tip: Do not overmix to keep the cake tender.
Fold in cherries
Gently fold in the cherries until evenly distributed.
Pro tip: Ensure cherries are well-drained to prevent soggy cake.
Bake the cake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 minutes, or until a skewer inserted into the centre comes out clean.
Cool and serve
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Pro tip: Cooling on a rack prevents the bottom from becoming soggy.
Tips & Tricks
- Ensure cherries are well-drained to avoid excess moisture in the batter.
- Use room temperature ingredients for a smoother batter.
- Test cake doneness with a skewer; it should come out clean.
- For a richer flavour, use pure vanilla extract.
Frequently Asked Questions
What makes a pound cake moist?
Using room temperature butter and eggs ensures a smooth batter, which helps keep the pound cake moist.
Can I use frozen cherries?
Yes, but ensure they are thawed and well-drained to avoid excess moisture in the batter.
How long does cherry pound cake last?
Cherry pound cake lasts up to three days at room temperature in an airtight container, or up to three months in the freezer.
What is the best way to store pound cake?
Wrap it tightly in plastic wrap or place it in an airtight container to maintain freshness.
Can I use almond extract instead of vanilla?
Yes, almond extract complements cherries well and can be used in place of vanilla extract.
How many calories are in a slice of cherry pound cake?
A slice of cherry pound cake contains approximately 280 calories.
Serving Suggestions
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