Recipe: Lemon Pound Cake with Cherry Compote
Makes one bread loaf pound cake or 18-20 mini bundt cakes
1 1/2 cups of flour
1 teaspoon of baking powder
1/2 teaspoon salt
1 cup of butter, softened
1 cup sugar
2 teaspoons vanilla
1/4 cup of lemon juice
Preheat oven to 350.
In a medium bowl, combine flour, baking powder and salt.
Attach the paddle to your Kitchenaid, in the bowl cream the butter and sugar. Add the eggs one at a time and mix well. Add the vanilla.
Add the lemon juice and dry ingredients alternately until well combined.
If using a bread pan, line it with parchment paper. If using a mini bundt pan, use Pam to spray the pan well. If using a cupcake pan, use liners.
The bake times for each will vary:
Bread pan- 1 hour and 15 minutes
Mini Bundt Pan-15-18 minutes
Cup Cake Pan- 15-18 minutes
Let cake cool completely on a wire rack.
Serve with your favorite glaze, compote or topping.
Recipe: Cherry Compote, makes 1.5 cups
1 teaspoon of lemon zest
juice from 1/2 a lemon
2 cups of pitted cherries
1/2 cup of water
1/2 teaspoon of vanilla
1/4-1/2 cup of sugar, use the minimum amount if you don't want it too sweet
Combine all of the ingredients in a sauce pan.
Cook over medium heat until it comes to a boil.
Boil for 15 minutes, reduce heat and let simmer until the cherry compote reduces and gets thick.
Serve warm or store in the refrigerator until ready to use.