Cherry Pound Cake
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Fresh Cherry pound cake

Author: Petro


  • Eggs 4 I started with 3 and then noticed I actually need the 4th one too
  • 200 gr 0,44 pounds butter (I used 100 gr)
  • 150 gr 0,33 pounds sugar (I used 75)
  • 200 gr 0,44 pounds flour (I used 250 gr; way too much)
  • 1 kg 2,2 pounds fresh cherries
  • 1 sachet baking powder
  • pinch of salt
  • 3 tablespoons vanilla sugar
  • Almond flakes to ornate


  • Pre heat oven to 425 F
  • Remove the cherry pits.
  • Mix butter and sugar until you get a fluffy mixture.
  • Add vanilla sugar, eggs, salt and mix well.
  • Add flour and mix until fully incorporated
  • Line a baking sheet with parchment paper
  • Pour half the mixture in.
  • Add a layer of cherries (you can cut them into halves)
  • Add the second half of the dough.
  • Add another layer of cherries. Press the dough a little using a tablespoon.
  • Transfer the baking sheet to the preheated oven and bake for about 20 min (insert a toothpick in the middle of the cake to check for doneness. If no dough sticks to the toothpick, the cherry pound cake is done)
  • Leave to cool and ornate with almond flakes and fresh cherries