Lemon Pound Cake with Cherry Compote

Ingredients

• 0.3 teaspoon almond extract 
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup butter softened
• 2 teaspoons cornstarch 
• 2 large eggs 
• 3 cups flour all-purpose ()
• 1 teaspoon mint leaves fresh chopped
• 0.3 cup granulated sugar 
• 2 cups granulated sugar 
• 3 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest fresh grated
• 1 cup buttermilk low-fat
• 1 tablespoon powdered sugar 
• 0.5 teaspoon salt 
• 1.5 pounds cherries sweet pitted
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
3. Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife.
4. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
5. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy.
6. Add eggs, 1 at a time, beating well after each addition.
7. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture.
8. Add rind, juice, and mint; beat just until blended.
9. Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles.
10. 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.
11. Cut cake into 16 slices.
12. To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly.
13. Remove from heat; stir in extract. Cool.
14. Serve with cake.