The story
“My friend Pauline has just given me this recipe. The cake is delicious. I wondered if it might be suitable for your online recipe venture?”
View the original recipe on Giadzy →Shared by Lesley, via Pauline. Recipe by Giada De Laurentiis.
A page from the living cookbook
Italian Cherry Pound Cake
Shared by Lesley, via her friend Pauline
25 min prep · 1 hr 20 min cook · Dessert or baking
The method
- 1Heat the oven to 350°F (about 175°C conventional). Grease and line a 9 × 5 inch loaf tin.
- 2Cream butter and sugar for 3 minutes. Mix in sour cream, then eggs individually. Add both extracts. Fold in flour, baking powder and salt without overmixing.
- 3Reserve ⅓ cup cherries and halve them. Coat the rest with the extra flour.
- 4Layer thirds of batter with halves of the coated cherries. Finish with the reserved cherries.
- 5Bake for 65 to 80 minutes, until a skewer comes out clean. Cool for at least 30 minutes. Dust with icing sugar.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Passed from friend to friend
Pauline shared this recipe with Lesley, who recommended it to OPR. The original recipe is by Giada De Laurentiis on Giadzy.
Frozen cherries
Thaw fully and drain before using.
Families who've made this
Add your place at the table.
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Helpful answers
Questions about Italian Cherry Pound Cake
Who shared this cake with OPR?
Lesley sent it to Chaten after her friend Pauline had given her the recipe and she had enjoyed the cake.
Who created the original recipe?
The original recipe is by Giada De Laurentiis on Giadzy, linked above.
What did Lesley say about the cake?
Lesley called the cake delicious and wondered whether it would be suitable for Chaten’s online recipe venture.
Is this described as Lesley’s own original recipe?
Lesley shared a recipe she received from Pauline. OPR records that chain of friendship and credits its published creator.