I love the cherry addition to this pound cake not only for their sweet taste but also because they have so many vitamins. They’re also very refreshing, even when not kept in the fridge. This is my favorite fruit of this season and a bowl of cherries is always present on my table.
Fresh Cherry Pound Cake Recipe
4 eggs, 200 gr (0,44 pounds) butter (I used 100 gr), 150 gr (0,33 pounds) sugar (I used 75), 200 gr (0,44 pounds) flour (I used 250 gr; way too much), 1 kg (2,2 pounds) fresh cherries, 1 sachet baking powder, 1 pinch of salt, 3 sachets vanilla sugar, almond flakes to ornate
