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Moist Sour Cherry Almond Pound Cake Recipe with Easy Cherry Vanilla Glaze

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A moist and tender sour cherry almond pound cake topped with a glossy cherry vanilla glaze, perfect for cozy gatherings and simple to make with pantry staples.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure almond extract
  • 2 cups (250g) all-purpose flour
  • ½ cup (50g) almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ cups (200g) fresh or frozen sour cherries, pitted and halved
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons cherry juice
  • 1 teaspoon pure vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, letting some overhang on the sides for easy cake removal.
  2. In a large bowl, beat 1 cup softened unsalted butter and 1 ½ cups granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  3. Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon pure almond extract.
  4. In a separate bowl, sift together 2 cups all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. With mixer on low, add the dry ingredients in three additions, alternating with ½ cup whole milk, starting and ending with the flour mixture. Mix just until combined after each addition.
  6. Using a rubber spatula, gently fold 1 ½ cups pitted sour cherries into the batter.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 55-65 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil halfway through baking.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack using the parchment paper overhang.
  10. While the cake cools, whisk together 1 cup powdered sugar, 2 tablespoons cherry juice, 1 teaspoon vanilla extract, and 1 tablespoon milk or cream until smooth. Adjust consistency with more liquid if needed.
  11. Drizzle the cherry vanilla glaze over the cooled cake and let it set for about 20 minutes before slicing.

Notes

Use softened butter, not melted, for a lighter texture. Do not overmix after adding flour to avoid toughness. Drain cherries well and toss in flour to prevent sinking. Tent cake with foil if browning too fast. Glaze should be pourable but not runny. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

Keywords: sour cherry pound cake, almond pound cake, cherry vanilla glaze, moist pound cake, easy dessert, cherry almond cake

Find it online: https://cooksyla.com/moist-sour-cherry-almond-pound-cake-recipe-with-easy-cherry-vanilla-glaze/