Dutch cherry pound cake, the 'ancestor' in the kingdom of cakes, a classic delicious treat passed down to this day

After the butter has softened to room temperature, place it in a mixing bowl and beat with sugar until the color lightens.

After adding the eggs and mixing evenly, pour in the flour and baking powder, and stir until the batter has no lumps.

Pour half of the batter into the mold first, then add the cherries and continue pouring the batter until it is 80% full.

Preheat the oven to 170°C in advance, place the mold in the middle layer of the oven, bake for about 50 minutes, then take it out to cool.

Finally, spread an appropriate amount of whipped cream on the surface of the cake, then place cherries on top and sprinkle with powdered sugar.