Lemon and Sour Cherry Bundt

An outtake from our last photoshoot with Hodac Photography

I know there are no sour cherries yet.  But in less than a month, there will be sour cherries and you will have this recipe. Ready & waiting for you.

I have an avowed love for lemon bundt cakes of all kinds. I’ve been known to throw in cranberries, rhubarb- basically whatever I can find. So consider this recipe a blank canvas for your favorite fruit. Over at the old blog, I had my first swipe at this recipe.  Almost a year later, I still really love this recipe.

Lemon and Sour Cherry Bundt

Adapted from Rustic Fruit Desserts

For The Cake:

2 1/2 cups flour, plus two tablespoons for the fruit

2 teaspoons baking powder

1 teaspoon sea salt

2 sticks unsalted butter

1 3/4 cups granulated sugar, cane preferred

Zest of 2 lemons

3 eggs

1/2 teaspoon lemon essence

3/4 cup buttermilk (full fat only)

1 1/2 pounds of sour cherries- if frozen defrost and drain first
For The Lemon Glaze:

2 cups of confectioner’s sugar

Juice of 1 lemon

2 tablespoons melted butter

(1) Preheat the oven to 350 F, and prepare a 10-cup bundt pan. I like to use Pam for Baking for this- it gets in all of the nooks and crannies of the bundt pan.

(2) Toss the cherries with two tablespoons of flour. Set aside.

(3) Sift the flour, baking powder, and salt together.  Combine the sugar and lemon zest. Rub the lemon zest and sugar mixture with your fingers- this will release the lemon essence. Cream the butter & sugar mixture together, using a stand mixer on medium to high speed for about three minutes. When the mixture is very fluffy, add the eggs, one at a time. Then stir in the lemon essence.

(4) Add the flour and buttermilk, alternating between a little flour and a little buttermilk. Start with the flour and end with the flour. I like to add 1/2 cup of flour at a time.

(5) Pour half of the batter in the pan. Sprinkle half the cherries on top. Then add the rest of the batter, and then more cherries.

(6) Bake for about 60 minutes, rotating the pan half way through. The top of the cake should be golden, and will spring back when you touch it. This cake is so moist that a cake tester will not come back clean, so don’t even try! Allow the cake to cool for about 20-30 minutes. The cake is best at room temperature, so try to wait.

(7) To make the lemon glaze, whisk the confectioner’s sugar, lemon juice and butter together. The glaze should be thick and smooth.  Pour the glaze over the warm cake & serve!


1 Comment

Filed under Recipes

One response to “Lemon and Sour Cherry Bundt

  1. Renea

    I would just like to say…………Oh là là

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