Lemon Pound Cake with Cherry Compote

This recipe received our Test Kitchens' highest rating. The sauce is delicious served over ice cream, as well. For a pretty presentation, cut each slice in half. Place the two halves on a plate, and top them with compote.

Yield:

16 servings (serving size: 1 slice cake and 1/4 cup compote)

Ingredients

1. For the cake:
2. ===============
3. 3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces)
4. 2 teaspoons baking powder
5. 1/2 teaspoon baking soda
6. 1/2 teaspoon salt
7. 2 cups granulated sugar
8. 3/4 cup butter, softened
9. 2 large eggs
10. 1 cup low-fat buttermilk
11. 1 tablespoon grated fresh lemon rind
12. 3 tablespoons fresh lemon juice
13. 1 teaspoon chopped fresh mint
14. 1 tablespoon powdered sugar
15. .
16. For the compote:
17. ===============
18. 4 cups pitted sweet cherries (about 1 1/2 pounds)
19. 1/4 cup granulated sugar
20. 2 tablespoons water
21. 2 teaspoons cornstarch

Directions

1. Preheat oven to 350°.
2. To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
3. Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.
4. Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.
5. To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.

Notes