Cherry pound cake, since this is the right time let’s use them not only raw as fruit but also in the kitchen to prepare a dessert like the pound cake. Cherries begin around Mother’s Day, let’s take advantage of it and prepare a perfect dessert for breakfast and I assure you also for the afternoon with coffee. Colorful and juicy, here comes the summer fruit ideal for any moment and not just as a dessert. You can enjoy cherries just like that but they are also refreshing by preparing a fresh and regenerating smoothie. Cherries are the quintessential summer fruit like the common soft-fleshed sweet ones, they are very sweet and soft, hence the name tenerine. While the duroni or duracine cherries are crunchy with very firm and dark flesh. There are also wild varieties from the same family such as amarene which are slightly smaller and tart not to be confused with visciole which are rounder, tart, and dark red but always belonging to the same family and from which a very sweet jam is made. Have you ever tried to prepare the ricotta and sour cherry tart? I invite you to make it with my recipe here.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 291.30 (Kcal)
- Carbohydrates 39.53 (g) of which sugars 18.87 (g)
- Proteins 5.35 (g)
- Fat 13.38 (g) of which saturated 2.31 (g)of which unsaturated 10.44 (g)
- Fibers 0.96 (g)
- Sodium 19.81 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients needed to prepare the cherry pound cake
- 3 eggs
- 6/8 oz granulated sugar
- 1/2 cup fruit yogurt (lemon)
- 2/3 cup seed oil
- 2 3/4 cups all-purpose flour
- 1 packet baking powder
- 1 packet vanilla icing sugar
- 10 oz cherries (7 oz pitted)
- to taste icing sugar
Tools for preparing the cherry pound cake
- Stand Mixer
- Spatula
- Loaf Pan
Steps to prepare the pound cake
In the stand mixer, whip the eggs with the sugar for a good 5 minutes.
Meanwhile, halve the cherries and remove the pit.
Add the yogurt and flour with the baking powder to the mix, stirring continuously, and eventually the oil.
Detach the whisk from the mixer and using a spatula, fold the pitted cherries into the mixture from the bottom up.
Pour the mix into the loaf pan and cover it with granulated sugar using a spoon.
Bake in a preheated oven at 350°F for 40 minutes, and after the toothpick test, decide if you need to add a few more minutes for cooking.
And here it is ready, the cherry pound cake perfect for Mother’s Day or for breakfast in the morning.
