Imagine sinking your teeth into a slice of pure, buttery heaven. Our Cherry Pound Cake is the epitome of classic baking with a fruity twist. The rich, moist crumb is infused with the sweet-tart essence of fresh cherries, creating a symphony of flavors in every bite. This isn’t just a cake; it’s a nostalgic journey to simpler times, where homemade treats reigned supreme. Whether enjoyed warm from the oven with a dollop of whipped cream or as a delightful afternoon tea treat, this pound cake is sure to become a new family favorite. Get ready to elevate your baking game and indulge in a taste of pure bliss.

Margarine: This solid fat provides the structure and richness to the cake. It helps create that tender crumb we all love in a pound cake.

White Sugar: This essential sweetener brings out the cake’s flavor and contributes to its tender texture. It also helps create the cake’s golden-brown crust.

Milk: Adds moisture and richness to the cake, preventing it from becoming dry. It also helps create a tender crumb.

Almond Extract: This subtle flavor enhancer complements the sweetness of the

cherries and adds depth to the cake’s overall taste.

All-Purpose Flour: The backbone of the cake, providing structure and holding everything together.

Salt: Enhances the overall flavor of the cake by balancing the sweetness.

Baking Powder: This leavening agent helps the cake rise and become light and fluffy.

Eggs: Provide structure and richness to the cake. They also

help create a tender crumb.

Cherries: The star of the show! The sweet and tart flavor of the cherries adds a burst of fruity deliciousness to every bite.

Ingredient Substitutions:

Margarine: Unsalted butter can be used as a direct replacement for margarine. For a vegan option, consider using plant-based butter or shortening like Crisco.

Almond Extract: If you don’t have almond extract on hand, vanilla extract can be used as a substitute. For a citrus twist, try lemon or orange extract.

Milk: Buttermilk can add a tangy flavor to the cake. If you don’t have either, whole milk yogurt can be used as a substitute.

Cherries: Fresh or frozen pitted cherries work best. If fresh cherries are out of season, you can use canned pitted cherries, but be sure to drain them well before using. Other fruits like blueberries, raspberries, or peaches can also be substituted.

Recipe Alterations:

Glaze or Frosting: Elevate your pound cake with a simple powdered sugar glaze or a cream cheese frosting. Get creative with flavor combinations by adding a hint of lemon or raspberry to your frosting.

Flavor Variations: For a chocolate lover, add cocoa powder to the batter. For a spice cake twist, incorporate warm spices like cinnamon, nutmeg, and cloves.

Texture Adjustments: If you prefer a denser cake, increase the amount of flour by 1-2 tablespoons. For a lighter cake, reduce the amount of sugar slightly.

Your freshly baked cherry pound cake is best enjoyed warm, but don’t worry, it’s equally delicious at room temperature or even chilled.

Freezing: For longer storage, wrap the cooled cake individually in plastic wrap and then aluminum foil. Place it in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.

Short-term storage: For optimal freshness, store your pound cake in an airtight container at room temperature for up to 3 days.

Longer storage: If you want to enjoy your pound cake later, wrap it tightly in plastic wrap, store it in the refrigerator for up to a week.  

Chocolate Zucchini Loaf

Zucchini Nut Loaf

Pumpkin Loaf

Glazed Apricot Blondies