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Cherry Pound Cake

Servings 10 slices


  • 1 1/3 cups flour
  • 1/4 cup cornstarch
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 tbs. softened butter
  • 1 cup sugar
  • 1 tbs lemon zest
  • 2 eggs
  • 1/3 cup whole milk
  • 2 cups pitted fresh cherries


  1. Preheat the oven to 350 degrees, and grease a 9 inch loaf pan. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
  2. In a large bowl, beat together the butter, sugar, and lemon zest until fluffy. Add in the eggs and milk, and stir until combined. Slowly add in the flour mixture until combined, reserving about 2 tbs. of the flour mixture.
  3. Roughly chop your pitted cherries into smaller chunks, and then toss the cherries with the reserved flour mixture until they are well coated. Gently fold the cherries into the batter until just distributed throughout- don't over mix at this stage! Pour the batter into your prepared loaf pan, and bake for 50-55 minutes, or until a cake tester comes out clean. Cool completely in the pan before removing to slice and serve. Enjoy!