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This Cherry Pound Cake is a celebration of sweet, juicy cherries baked into a rich, buttery cake that melts in your mouth. We top this cake with a cherry glaze and serve it with a fresh cherry compote, and it is absolutely divine! Whether for brunch, tea time, or a special treat, this cake will have everyone asking for seconds!
As a fourth-generation Southern cook, I’ve baked and eaten my share of cakes. Southerners love our cakes, especially Red Velvet Cake, Southern Caramel Cake, and the best old standby, Cream Cheese Pound Cake.
But this cake is something else. It’s got the dense pound cake texture, and it is so moist and fresh from the cherries. I can’t decide whether it’s the cherry glaze or the fresh cherry sauce that really takes it over the top, but I can tell you this cake is just delicious and a showstopper.
Testing results for cherry pound cake
- This cake has been tested using fresh cherries. We would not recommend using frozen cherries due to the water content, which we feel could alter the final outcome.
- We have given the ingredient amounts in cups, which are accurate. Since the science of this recipe is determined by the weight of the individual components, if you want to be super specific with the eggs, you can weigh them before adding them to the cake. This is helpful if you’re unsure about your egg size, are in a different country, or use eggs from your own chickens. The recipe as written is based on a large egg weighing around 2 ounces, so to make half a pound, you would need 4 large eggs.
I hope you make this recipe. I think you’ll love it!
P.S. If you want to go all in on cherry, serve this cake with my Cherry Bourbon Smash! And we love to serve this cake after a pork dinner, like Pork Tenderloin.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cherries: You really must use fresh cherries for this recipe. I use this cherry pitter to help the process!
Cherry syrup: You’ll reserve this when you make the cherry sauce. Or you can purchase pre-made cherry syrup, but your homemade will be so much better.
Almond extract: The almond flavor really shines in this cake. Don’t use imitation.
Pin this now to save it for laterHow to make cherry pound cake
- Use a stand mixer and make the cake batter. Layer the batter by thirds, alternating with fresh cherries on each layer.
- While the cake bakes (about one hour), make the cherry compote and cook it for about 10 minutes.
- Stir together the cherry glaze, and once the cake has cooled completely, drizzle the glaze over the top of the cake. Serve cake slices with a dollop of the cherry compote.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Cherry Pound Cake Recipe
Equipment
Ingredients
For the cake
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups fresh cherries, pitted and cut in half and tossed with 2 tablespoons of flour
- extra cherries, to decorate
For the cherry sauce
- 1 ½ cups cherries, pitted and cut in half
- ¼ cup granulated white sugar
- 1 tablespoon water
- ¼ teaspoon almond extract
- 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)
For the cherry icing
- 3 tablespoons cherry syrup (reserved from the cherry sauce)
- 1 cup powdered sugar
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 325 degrees F. Line a 9×5-inch loaf pan with parchment paper and grease with butter or spray with cake release, then set aside.
- To a bowl, add 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Mix together, then set aside.
- In the large bowl of a stand mixer fitted with the paddle attachment, add 1 cup unsalted butter, at room temperature and 1 cup granulated white sugar. Beat on a medium-high speed for 3 minutes or until the mixture is pale and fluffy.
- Add 4 large eggs, room temperature, one at a time, beating between each addition. Next, add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract and beat to combine. The mixture might look curdled at this stage, and that is ok. It will come together.
- Tip the flour mixture into the bowl then gently fold all the ingredients together by hand taking care not to over mix the cake batter.
- Add a third of the cake batter to the prepared loaf pan smoothing it out into an even layer then top with one third of the fresh cherries. Repeat for the remaining cake batter and cherries.
- Bake in the middle of the preheated oven for 1 hour and 5 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the loaf pan.
Make the Cherry Compote
- In a medium saucepan, add 1 1/2 cups cherries, pitted and cut in half, along with 1/4 cup granulated white sugar, 1 tablespoon water and 1/4 teaspoon almond extract. Cook for ten minutes, stirring occasionally. The cherries will release their juices and break down. Reserve 3 tablespoons of the cherry juice for later.
- Stir together 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)then mix it into the cherries in the pan. Cook for a minute or so, stirring continuously. At this point the cherry sauce should be thick enough to coat the back of a spoon, if it isn’t cook it a little longer. Remove from the heat and allow to cool.
Make the Cherry Icing
- Mix 3 tablespoons cherry syrup (reserved from the cherry sauce) with 1 cup powdered sugar and 1/4 teaspoon almond extract.
- Beat until smooth and combined. Add a drop of milk if the icing is too thick.
- Drizzle the cooled cake with the cherry icing and top with fresh cherries, to decorate. Cut into slices and serve with a dollop of cherry sauce.
Notes
- A pound cake was traditionally made with a pound of each ingredient: butter, sugar, eggs and flour. This recipe uses the same premise, except the ingredients each weigh about half a pound, so that the cake can fit nicely into a loaf pan.
- We would not recommend using frozen cherries due to the water content, which we feel could alter the final outcome.
- The cherries in the cake are tossed with flour and added in layers, which helps to prevent them from sinking.
- This cake is really lovely just as it is and can be served with a dusting of powdered sugar if you don’t want to go to the trouble of making the cherry sauce.
- The cherry syrup reserved from the sauce is what turns the icing pink and flavors it, so if you do want pink cherry-flavored icing, then go ahead and make the sauce, as it goes so beautifully served with the cake.
- The ratio of cherry syrup to powdered sugar might seem like too much, but the syrup will be thick and behave differently from other liquids used in icing. If it is very thick, then add a splash of milk until you reach the desired drizzling consistency.
- You might also consider doubling the cherry sauce ingredients, so you have plenty of leftovers to serve with yogurt, pancakes, waffles or even ice cream!
- You could also make a basic powdered sugar and milk icing, then color it with pink food coloring instead. Alternatively, use 1 tablespoon of store-bought cherry juice.
Nutrition
Questions and tips
Storage
Cherry Pound Cake should be stored in an airtight container and kept at room temperature, where it will stay fresh for 3-4 days.
We do not recommend using frozen cherries, as they will add too much water to the cake.
I have not tested this cake with gluten-free flour.
