This recipe is designed to accompany the Lemon Thyme Pound Cake. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites. For this syrup, we like the delicate floral aroma of Muscat de Beaumes-de-Venise.
Plump sour cherries capture the essence of early summer in this classic French dessert. Simmered in a sweetened wine syrup, the vibrant stone fruits create a sweet-tart topping that permeates and moistens each airy cake.