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kato's fall pound cake with lemon glaze

BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

It doesn't get any better than this, beautiful fall fruit baked into a tender pound cake. This cake is a lovely surprise for everyone that tries it. I used peaches, sour cherries, and pears but you could use any other fall fruits you enjoy; like apples, nectarines, plums, apricots, sweet cherries or blackberries. This cake is best with at least two different fruits. We love the lemon glaze but it is also great with a nice vanilla bean glaze, served plain or with ice cream. You can use most types of pans; I have used 9 inch spring form pans, 10 inch bundt pans and 11 x 9 x 2s.

yield 8 serving(s)
prep time 15 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For kato's fall pound cake with lemon glaze

  • POUND CAKE
  • 2
    ripe peaches, peeled and cut into 1/2-inch chunks
  • 2
    ripe pears, peeled and cut into 1/2-inch chunks
  • 1 1/2 c
    ripe sour cherries, pitted and halved
  • 1 1/2 - 2 Tbsp
    thinly sliced candied ginger
  • 1/2 c
    salted butter
  • 1 c
    vanilla or white granulated sugar
  • 2 1/2 c
    white flour
  • 1 tsp
    freshly ground cinnamon
  • 1 Tbsp
    baking powder
  • 1 pinch
    salt
  • 1/4 c
    buttermilk
  • 4 lg
    eggs
  • 1/2 tsp
    lemon extract
  • 1/2 - 1 tsp
    freshly shredded lemon rind
  • LEMON GLAZE
  • 1 c
    icing sugar
  • 2 Tbsp
    butter, melted
  • 1 - 2 Tbsp
    freshly squeezed lemon juice
  • 1/2 tsp
    finely grated lemon zest, for garnish

How To Make kato's fall pound cake with lemon glaze

  • 1
    Preheat oven to 350 degrees F. Prepare whatever pan you're using by greasing it lightly.
  • 2
    To prepare the pound cake, combine the prepared fruit and candied ginger in a small bowl, allowing the flavours to mingle.
  • 3
    In a larger bowl, add the butter and sugar and blend until light and fluffy.
  • 4
    In another small bowl, add the flour, cinnamon, baking powder and salt; mix well.
  • 5
    Slowly add the buttermilk to the butter and sugar mixture.
  • 6
    Mix in half of the flour mixture to the milk and butter.
  • 7
    Add in the 4 eggs, one at a time, mixing well after each addition.
  • 8
    Add in the remaining flour. After mixing; gently add the lemon extract, shredded lemon rind and the prepared fruit.
  • 9
    Pour into the prepared pan and bake for 60 - 70 minutes, checking the cake after 60 minutes, as all ovens do not bake the same.
  • 10
    Cool on a rack for 15 - 20 minutes, then remove from the pan. Allow to cool completely before glazing.
  • 11
    To make the glaze, sift the icing sugar into a small bowl and add the butter, lemon juice, and lemon extract. Blend together with a hand mixer, adding a little more lemon juice if necessary to get the consistency you desire.
  • 12
    Drizzle the finished glaze over the cooled cake and garnish with the reserved lemon rind.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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