Savor the Lemon Pound Cake with Cherry Streusel Topping
As I sit down to write about this lemon pound cake with cherry streusel topping recipe, I can’t help but feel a sense of excitement and anticipation. This recipe is simply divine, and one bite of its delicate crumb and perfect blend of sweet and tangy flavors will transport you to a state of pure bliss. Whether you’re looking for a show-stopping dessert for a gathering or just want to treat yourself to something special, this lemon pound cake with cherry streusel topping is sure to dazzle your taste buds and impress your guests.
The combination of freshly squeezed lemon juice, finely grated lemon zest, and mouth-watering cherry pie filling is truly something extraordinary. And the soft yet sturdy texture of the pound cake itself, made with a mixture of flour, baking powder, baking soda, sugar, eggs, butter, and sour cream, provides the perfect canvas for the delectable flavors of the topping.
So why not try out this easy recipe today? It’s an absolute breeze to put together but tastes like something straight out of a five-star bakery. Trust me when I say that once you’ve tasted this heavenly treat, you’ll wonder how you ever lived without it!
Why You’ll Love This Recipe
There are many reasons why you’ll fall in love with this Lemon Pound Cake with Cherry Streusel Topping Recipe. One of the top reasons is the mouth-watering combination of tart lemon and sweet cherry streusel. The two flavors complement each other perfectly, creating a balance of sweetness and tanginess that will leave you coming back for more.
Another reason to love this recipe is its simplicity. With just a handful of ingredients, this cake can be made quickly and easily, without sacrificing flavor or texture. The brown sugar and buttery crumb topping is the cherry on top, taking this cake from good to great.
This Lemon Pound Cake with Cherry Streusel Topping Recipe also offers versatility, as it can be served for breakfast, brunch, or dessert. You can even customize it by adding your favorite fruits or flavors, such as blueberries or vanilla.
Most importantly, this recipe is a crowd-pleaser. Whether you’re hosting a family gathering or bringing it to a potluck party, this cake is sure to impress. Its moist, fluffy texture and delicious taste will have everyone asking for seconds – and maybe even the recipe.
In conclusion, there are countless reasons why you’ll love this Lemon Pound Cake with Cherry Streusel Topping Recipe. Its irresistible combination of flavors, simplicity, versatility, and crowd-pleasing nature make it an easy choice for any occasion.
Ingredient List
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon juice
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
For the Cherry Streusel Topping:
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- Zest of half a lemon
- Pinch of salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 can (21 ounces) cherry pie filling
For the Lemon Glaze:
- 1 cup confectioners’ sugar, sifted
- Juice of half a lemon
Note: You can easily find most of these ingredients in any grocery store or online on websites like Amazon.com.
The Recipe How-To
Step 1: Prepare the Cherry Streusel Topping
The first step in creating this delightful Lemon Pound Cake with a Cherry Streusel Topping is to prepare the topping itself. This crumbly, buttery fruit-filled concoction really brings this cake to life.
In a small bowl, mix together 1/4 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 cup of unsalted butter, melted. Stir these ingredients until they form a crumble.
Next, add 1/2 cup of cherry pie filling to the mixture and stir until it’s fully combined.
Step 2: Make the Lemon Pound Cake
Now it’s time to get started on the backbone of our dessert – the pound cake.
First, preheat your oven to 350 degrees F (180 degrees C).
Then, in a large bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar. With an electric mixer or Kitchen-Aid mixer, whip the butter and sugar together until it gets light and fluffy (around 3-5 minutes).
Next, add in 4 eggs, one at a time. Make sure each egg is well mixed into the butter mixture before adding another egg.
Now it’s time to incorporate some flavors into our dessert. Add in two teaspoons of vanilla extract, and mix in one tablespoon of freshly grated lemon zest.
In another bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and half a teaspoon of baking soda. Slowly beat your flour mix into your wet ingredients while alternating with adding 1 cup of sour cream until everything is fully combined.
Step Three: Assemble the Cake
Grab a greased and floured 9×13 inch baking dish or bundt cake pan and pour in half of the cake mixture.
Next, sprinkle your fresh cherry streusel on top of the base layer.
Finish things off by adding the remaining half of the cake batter on top of everything.
Step Four: Bake & Cool the Cake
Pop your baking dish or Bundt cake pan into the preheated oven and bake for 40-45 minutes, or until a toothpick comes out clean.
Once it’s done, remove your cake from your oven and let it cool in its pan for a few minutes.
Finally, use a knife to loosen the edges of your cake from the sides of your baking pan. Then, transfer your cake to a wire cooling rack and let it rest and cool completely.
And there you have it – an absolutely delicious Lemon Pound Cake with a Cherry Streusel Topping you can enjoy with family and friends!
Substitutions and Variations
As a chef, it’s important for me to provide options for different dietary needs and preferences. Here are some substitutions and variations you can try with this Lemon Pound Cake with Cherry Streusel Topping recipe:
– Gluten-Free: Swap the regular all-purpose flour for a gluten-free flour blend. Make sure to also use gluten-free baking powder and baking soda.
– Dairy-Free: Instead of butter and cream cheese, use dairy-free substitutes like vegan butter and cream cheese. Use coconut cream instead of sour cream.
– Vegan: For a vegan version, substitute the eggs with aquafaba (the liquid from a can of chickpeas) or your favorite egg replacement product.
– Fruit Variations: You can switch up the cherry pie filling with other types of fruit like blueberries, raspberries, or strawberries. You can also mix in fresh fruit into the batter or add a layer of sliced fruit on top of the cake before adding the streusel topping.
– Streusel Variations: Use different nuts instead of almonds or add oats for a different texture. Use brown sugar instead of granulated sugar for a richer flavor.
These substitutions and variations can give you endless possibilities for making this Lemon Pound Cake recipe your own. Don’t be afraid to experiment and try new things to find your perfect version!
Serving and Pairing
As a decadent treat at any time of day, this Lemon Pound Cake with Cherry Streusel Topping is best enjoyed when served warm. You could enjoy it with coffee in the morning or savor it during an indulgent afternoon tea party – this cake is versatile and equally enjoyable on any occasion.
The tangy lemon and the juicy cherry flavors pair extremely well with rich, creamy vanilla ice cream or whipped cream, adding contrast to the sweetness of the cake. Another delectable pairing would be a piping hot cup of Earl Grey tea or even a ruby red glass of Merlot.
Alternatively, if you want to experience flavor explosions in every bite, toast a slice of the cake and serve it up with a spoonful of tangy lemon curd or sweet cherry jam. The combination sends your taste buds into a frenzy, taking you on a journey through flavors and textures that you never quite knew could exist.
For presentation, cut the pound cake into thick slices to show off its crispy edges and tender crumb, dusting them lightly with powdered sugar for added elegance. Whether you serve this Lemon Pound Cake with Cherry Streusel Topping at your next brunch party or an intimate family gathering, one thing’s for sure- it’s sure to impress anyone who takes a bite.
Make-Ahead, Storing and Reheating
As with most pound cakes, this lemon pound cake with cherry streusel topping can be made ahead of time and stored for a few days. Simply cover it tightly with aluminum foil or plastic wrap to keep it from drying out in your refrigerator.
Reheating the cake is easy, and there are two methods that work particularly well. The first is to slice the cake into individual servings and microwave them briefly to warm through. Alternatively, you can place the whole cake, covered in foil, into a preheated oven at 350°F for around 10 minutes or until heated through.
If you’re planning to make this cake ahead for a special occasion or event, you can also freeze it for up to three months. The key is to wrap it securely in plastic wrap and then aluminum foil, making sure to squeeze out any air pockets. When thawing, unwrap it and put it on a wire rack at room temperature to defrost overnight.
Tips for Perfect Results
As a chef specializing in British cuisine, I know the importance of having perfect results in every recipe. Here are some tips to ensure your Lemon Pound Cake with Cherry Streusel Topping comes out amazing every time.
First, make sure all your ingredients are at room temperature before beginning. This includes eggs, butter, and sour cream. Room temperature ingredients mix better and create a smoother batter.
When measuring flour, it’s important to not pack it down into the measuring cup. Instead, spoon the flour into the measuring cup then level off the top with a knife. This will prevent your cake from being dry and dense.
To keep your streusel topping from becoming soggy, sprinkle it on top of the cake just before baking. If you refrigerate the cake before adding the topping, the moisture from the cake will make the streusel soggy.
Adding lemon zest to the batter gives the cake an added layer of citrus flavor. Use a microplane grater to get fine lemon zest that will evenly distribute throughout the batter.
If you want to make this cake in advance or store leftovers, wrap it tightly in plastic wrap and store it in an airtight container. It will stay fresh for several days at room temperature or in the refrigerator.
Finally, don’t skip the cherry pie filling! It adds a delicious burst of fruity flavor and pairs perfectly with the tangy lemon pound cake.
Bottom Line
In conclusion, this lemon pound cake with cherry streusel topping recipe is a must-try for anyone who loves baking and enjoys the combination of citrus and fruit flavors. The combination of lemon and cherry creates a refreshing and tangy taste that complements the buttery and crumbly texture of the pound cake. Whether you’re making it for a special occasion or just to enjoy with your morning coffee, this recipe is sure to impress.
Don’t be intimidated by the long list of ingredients – this recipe is actually quite easy to make, even for novice bakers. It’s also versatile – feel free to add your own twist by using different types of fruit or experimenting with different streusel toppings. And finally, this recipe is perfect for sharing with friends and family – nothing brings people together like a freshly baked cake!
I hope these detailed instructions, tips, and recommendations have inspired you to try out this delicious lemon pound cake with cherry streusel topping recipe. So go ahead and indulge in this treat – I promise you won’t regret it!
Lemon Pound Cake With Cherry Streusel Topping Recipe
Ingredients
- 1 cup butter
- 8 ounces cream cheese
- 6 eggs
- 3 cups sugar
- 1 cup sour cream
- 3 cups flour
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 2 lemons, rind of
- 1 lemon, juice of
- 21 ounces cherry pie filling (1 can)
Streusel topping
- 2/3 cup flour
- 2/3 cup brown sugar
- 1/2 cup butter, cold cut in pieces
Instructions
- Beat together butter and cream cheese until creamy.
- While still beating add eggs and sugar.
- Add dry ingredients alternately with sour cream.
- Stir in vanilla, lemon juice and lemon rind.
- Pour into greased loaf pans.
- Streusel:
- Mix streusel ingredients together until coarse and crumbly.
- Spoon a layer of cherry filling down the middle of each loaf (don't cover the entire top, just a strip down the middle).
- Sprinkle streusel over the entire top of each loaf.
- Bake at 325°F for 45 minutes (mini loafs) to 90 minutes (large loaves).
- Test frequently after one hour to allow for your oven and pans.
- Cool in pan before turning out.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.