Hey guys! Cherries are in season right now, so let’s use ’em! Today I’m using them up in a sweet simple little pound cake that I’m loving right now. Pound cake is the ultimate cake for breakfast choice, and this is no different!
I find that the process of pitting fresh cherries puts me in a kind of zen mood, so I really love recipes that use fresh ones. This cake is studded with chopped cherries and lemon zest, and it’s a taste of summer in a super easy recipe! Let’s get to it!
I like to start by pitting a bunch of cherries- if you’re buying a big bag, you can pit them all in one sitting, and then they’re ready to snack on or bake with whenever you want. In this case, we’re chopping them up into smallish pieces that will run throughout the cake.
The cake comes together super easily- it’s just a traditional mixing method that we’re going to give a few extra moments of mixing too at the end. Be sure to reserve some of your flour mixture to toss the cherries in as well before folding them into the batter. This helps ensure that they don’t all sink to the bottom of the cake.
Finally we’re spreading the batter into a loaf pan and throwing it into the oven. You can opt to adjust this recipe in a few ways, including the addition of sugar to the top of the cake before it bakes, which creates a sugary, crunchy, top to each slice!
It’s really that simple! There’s a lot of ways you can twist this recipe to be your own though- read through my tips and tricks to find out more!
This recipe is super simple, but there’s some important steps (plus some customizations) that you can read about here!
Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Julie
June 14, 2021 at 8:29 pmHi Nicole. Can you substitute buttermilk for whole milk?
Dough-Eyed
July 3, 2021 at 8:50 amHi Julie! So you can substitute with whole milk by adding about 1 tsp of white vinegar to the measuring cup before measuring your milk and stirring the two together. That makes a substitute buttermilk, but you do need the acid that it provides!
Sally Whiteneck
June 20, 2021 at 12:19 pmI made the cherry almond version of this pound cake and WOW, is it good! It was great the first day, but the second day it was fabulous! It's very moist and the cherries became very flavorful (way more so than before they were put in the cake). I will definitely be making this again–even though pitting bing cherries is somewhat of a pain. I think it would also be great with raspberries (and no pitting…).
Dough-Eyed
July 3, 2021 at 8:50 amSo glad to hear it! Love this one!
MJ
June 25, 2021 at 6:46 pmMade this with raspberries. Absolutely delicious, and I am not a very experienced baker.
At 6100 ft.
Dough-Eyed
July 3, 2021 at 8:48 amSo glad to hear it!