kato's fall pound cake with lemon glaze

Name: Kato's Fall Pound Cake with Lemon Glaze
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 8
Cuisine: English
Ingredients: ## 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 cup(s) ripe sour cherries, pitted and halved; 1 1/2 - 2 tablespoon(s) thinly sliced candied ginger; 1/2 cup(s) salted butter; 1 cup(s) vanilla or white granulated sugar; 2 1/2 cup(s) white flour; 1 teaspoon(s) freshly ground cinnamon; 1 tablespoon(s) baking powder; 1 pinch(es) salt; 1/4 cup(s) buttermilk; 4 large eggs; 1/2 teaspoon(s) lemon extract; 1/2 - 1 teaspoon(s) freshly shredded lemon rind; ## LEMON GLAZE; 1 cup(s) icing sugar; 2 tablespoon(s) butter, melted; 1 - 2 tablespoon(s) freshly squeezed lemon juice; 1/2 teaspoon(s) finely grated lemon zest, for garnish

3 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Sep 16, 2024

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.

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prep time 15 Min

cook time 1 Hr 10 Min

method Bake

yield 8 serving(s)

Ingredients

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 cups ripe sour cherries, pitted and halved
1 1/2 - 2 tablespoons thinly sliced candied ginger
1/2 cup salted butter
1 cup vanilla or white granulated sugar
2 1/2 cups white flour
1 teaspoon freshly ground cinnamon
1 tablespoon baking powder
1 pinch salt
1/4 cup buttermilk
4 large eggs
1/2 teaspoon lemon extract
1/2 - 1 teaspoons freshly shredded lemon rind
LEMON GLAZE
1 cup icing sugar
2 tablespoons butter, melted
1 - 2 tablespoons freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest, for garnish

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

Step 1

Preheat oven to 350 degrees F. Prepare whatever pan you're using by greasing it lightly.

Step 2

To prepare the pound cake, combine the prepared fruit and candied ginger in a small bowl, allowing the flavours to mingle.
Step 3

In a larger bowl, add the butter and sugar and blend until light and fluffy.
Step 4

In another small bowl, add the flour, cinnamon, baking powder and salt; mix well.
Step 5

Slowly add the buttermilk to the butter and sugar mixture.
Step 6

Mix in half of the flour mixture to the milk and butter.
Step 7

Add in the 4 eggs, one at a time, mixing well after each addition.
Step 8

Add in the remaining flour. After mixing; gently add the lemon extract, shredded lemon rind and the prepared fruit.
Step 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.
Step 10

Cool on a rack for 15 - 20 minutes, then remove from the pan. Allow to cool completely before glazing.
Step 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.
Step 12

Drizzle the finished glaze over the cooled cake and garnish with the reserved lemon rind.
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