LEMON POUND CAKE WITH CHERRY COMPOTE

Cake:

Cooking spray

3 cups plus 2 tablespoons all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups granulated sugar

3/4 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 1 1/2 pounds)

1/4 cup granulated sugar

2 tablespoons water

2 teaspoons cornstarch

1/4 teaspoon almond extract

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

Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. 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. Cut cake into 16 slices.

To prepare compote: Combine cherries, 1/4 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.

Serves: 16 (1 slice cake and 1/4 cup compote).

— Recipe from Cooking Light magazine.