Ingredients:
Pound Cake:
- 198 g unsalted butter, room temperature
- 200 g granulated sugar
- 3 eggs, room temperature
- 80 g buttermilk, room temperature
- 2 tsp. vanilla extract
- 210 g all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
Cherry Filling:
- 280 g dark sweet cherries, pitted
- 100 g granulated sugar
- Zest of 1 small lemon
- 2 tbsp. lemon juice
- 32 oz. black cherry ice cream (2 pints), softened
Whipped Cream:
- 170 g heavy whipping cream
- 2 tbsp. granulated sugar
- ½ tsp. vanilla extract
- ⅛ tsp. salt
Instructions:
- Pound Cake:
- Preheat oven to 350°F / 175°C. Prepare an 8×4″ loaf pan.
- Beat butter and sugar until creamy. Incorporate eggs one at a time, followed by buttermilk and vanilla.
- Mix in dry ingredients until just combined.
- Pour into the loaf pan and bake for 40-50 minutes. Cool completely.
- Cherry Filling:
- Simmer cherries, sugar, lemon zest, and juice until thickened (~10 minutes). Chill.
- Assembling the Cake:
- Slice cooled cake into three layers.
- Line the loaf pan with plastic wrap. Layer cake, ice cream, and cherry filling. Freeze for at least 6 hours or overnight.
- Whipped Cream:
- Whip together all ingredients until stiff peaks form.
- Serve cake topped with whipped cream and additional cherries.
Note: Allow slices to soften for 10-20 minutes before serving.
