Lemon Pound Cake with Cherry Compote

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Serves: 16 (1 slice cake and ¼ cup compote)

This recipe is from Cooking Light magazine.

Ingredients:

• Cake:

Cooking spray

3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups granulated sugar

¾ cup butter, softened

2 large eggs

1 cup low-fat buttermilk

1 tablespoon grated fresh lemon rind

3 tablespoons fresh lemon juice

1 teaspoon chopped fresh mint

1 tablespoon powdered sugar

• Compote:

4 cups pitted sweet cherries (about 1½ pounds)

¼ cup granulated sugar

2 tablespoons water

2 teaspoons cornstarch

¼ teaspoon almond extract

Instructions:

Preheat oven to 350 degrees. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.

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, one 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.

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.

To prepare compote: Combine cherries, ¼ cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook one minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.