Lemon Pound Cake with Cherry Compote

This recipe received our Test Kitchens' highest rating. The sauce is delicious served over ice cream, as well. For a pretty presentation, cut each slice in half. Place the two halves on a plate, and top them with compote.

Yield: 16 servings (serving size: 1 slice cake and 1/4 cup compote)

Ingredients

• Cake:
• Cooking spray
• 3  cups  plus 2 tablespoons all-purpose flour (about 13 2/3 ounces)
• 2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 2  cups  granulated sugar
• 3/4  cup  butter, softened
• 2  large eggs
• 1  cup  low-fat buttermilk
• 1  tablespoon  grated fresh lemon rind
• 3  tablespoons  fresh lemon juice
• 1  teaspoon  chopped fresh mint
• 1  tablespoon  powdered sugar
• 
  Compote:
• 4  cups  pitted sweet cherries (about 1 1/2 pounds)
• 1/4  cup  granulated sugar
• 2  tablespoons  water
• 2  teaspoons  cornstarch
• 1/4  teaspoon  almond extract

Preparation

Preheat oven to 350°.

To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.

Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.

Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.

To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.

Nutritional Information

Calories:

319 (28% from fat)

Fat:

9.9g (sat 5.8g,mono 2.6g,poly 0.6g)

Protein:

4.4g

Carbohydrate:

54.8g

Fiber:

1.6g

Cholesterol:

50mg

Iron:

1.5mg

Sodium:

260mg

Calcium:

68mg