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.