Cherry Pound Cake




Rating: 3.2 / 5.00 (5 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:





Dough:













For dusting:





Instructions:

A great cake recipe for any occasion:

Cream butter and sugar together until creamy. Stir in egg yolks, lemon zest and salt. Sift flour and baking powder together and stir into butter mixture alternately with sour half cream.

Whip the egg whites until stiff, folding 1/3 at first and then the rest into the batter.

Butter and flour the cake springform pan and pour in half of the batter. Place the cherries on top and cover with the remaining dough.

Bake in the oven heated to 180 °C for 60 to 75 minutes (make a needle test).

Remove from the pan, cool on a cooling rack and dust with powdered sugar.

The cake can be baked in the same way with pitted stewed cherries. Empty the cherries into a sieve, drain well and dry with kitchen roll.

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