cherry lemon pound cake (kind of)

ok, so this thing is really good. it’s “kind of” a pound cake, because it uses only half a pound of butter, and uses yogurt for the rest. i found the base recipe, and modified it to suit my taste. i encourage you to do the same with whatever fruits you  prefer. i love cherries, though. and lemon in pound cake gives it a juiciness that i love. i use frozen organic cherries, thawed slowly, and snipped in half. i also reserve the juice for the glaze, because it is amazing. don’t throw your juice away. it’ll make you a joker. i really like this cake because it is really moist. even with the whole grain flours i used. it stayed moist for several days, and the crumb was wet and close. like a little sponge.

remember you can sub 2 cups white flour here if you want to, and i’ve used 1 cup of spelt flour instead of the whole wheat pastry flour.

you can tell in the picture that i didn’t wait long enough to cover the cake after i glazed. most of it just absorbed into the cake right after i put the dome over it. let this be your lesson. if you want a hard glaze, glaze it, let it dry for a half an hour, then apply more. wait until all layers are super stiff to store it. it was delicious anyhow.

1 cup whole wheat pastry flour
1 cup white whole wheat flour
1/2 tsp salt
2 tsp baking powder
1 cup granulated cane sugar
1/2 cup butter at room temp
1/4 tsp lemon extract
1 tsp vanilla extract
6 oz vanilla or plain yogurt, traditional or greek (i use greek)
1 cup cherries, fresh or frozen, cut in half
4 eggs (i always use whites instead)
a little lemon zest (i never measure it, just to taste)
1/4 cup cherry juice (I reserved from thawing cherries)
2/3 cup powdered sugar
juice of 1/2 lemon
2 tsp cream of tartar

1. Preheat oven to 325F. Butter and flour 9x5x3 loaf pan. I like to cut parchment for the bottom of my loaf pan, and use butter to stick it to the pan. Mix flours, salt, and baking powder together, and set aside.

2. In mixer, cream together butter and sugar on medium speed, until it is fluffy. Blend in yogurt and extracts until mixed completely. Separately, beat the crap out of the eggs, let them get nice and foamy.  Reduce mixer speed to low, add eggs, then add flour mixture, 1/4 cup at a time. Let it stay foamy, no over mixing. The batter should be nice and whippy.

3. Stop mixer once to spoon up any mix that is stuck to sides and bottom of bowl. Don’t over work the batter. It will be a little fluffy, like whipped cream, but denser. Only mix until combined. Fold in cherries with a few whips of the spoon, then spread batter into prepared loaf pan.

4. Bake for 70 minutes, or until tester (I use bamboo skewer) comes out clean. Remove from oven once done baking, and set on wire rack to cool for 10 minutes before removing from loaf pan. I like to run a thin knife blade around the edges and invert loaf into my hand, so the cake doesn’t break up. Wait a few hours before glazing, if you choose to glaze. I personally don’t think it NEEDS the glaze, but I like a really mild cake.

5. To Glaze: Simply mix all ingredients at room temperature in a bowl with a whisk. It will be VERY pink, and needs to get thick. You can slowly add more sugar to stiffen glaze. Keep tasting it to make sure you don’t need more lemon. You could also add lemon extract or zest. Make sure everything is really well dissolved, otherwise it will be chalky. Spoon it onto the cooled cake, let it drip down the sides, it looks pretty. Let it dry before putting it away. I like to slice it and put wax paper between the slices.
Jordan’s Strawberry Pound Cake
since my original post about pound cake, i had a birthday request for strawberry pound cake. anyone who knows me knows that if they request a cake or baked good, i will produce. i don’t take requests lightly. so i went against my better judgment and experimented. i never do this when other people’s birthdays are involved. but i did. i subbed in strawberries for the cherries, actually, i used about 1 1/2 cups chopped and coated in sugar and flour combination. i also subbed sour cream in for the yogurt, and made a jam topping from the strawberry juice. it was really, really good. the spring smell of strawberries filled the house! the only “issue”, was that the batter ran over, and the loaf was flat. it tasted so good, it didn’t matter. but, this is a problem that needs a resolution. i think next time i may put about 3/4 cup less in the loaf pan, and bake the extra in some cupcake papers. we’ll see.


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