Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.
Provided by Melissa VanDerLaan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
- Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
- Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g
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