Pound Cake Recipe

Introduction

This classic pound cake is rich, moist, and perfectly tender. Enhanced with a subtle apple cider glaze, it offers a lovely balance of sweetness and spice that makes it a delightful treat for any occasion.

Ingredients

• 3/4 cup butter (softened)
• 1 1/2 cups sugar
• 3 large eggs
• 1 1/2 cups flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup apple cider
• 1 cup powdered sugar (sifted)
• 1-2 tbsp apple cider
• Pinch cinnamon

Instructions

1. Step 1: Line a 9×5″ loaf pan with parchment paper, leaving excess hanging over the sides to help with removal. Set aside.
2. Step 2: In a stand mixer bowl, cream together the softened butter and sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Step 4: In a separate bowl, whisk together flour, baking powder, salt, and cinnamon until combined.
5. Step 5: Gradually add the dry mixture and apple cider alternately to the butter mixture, mixing well after each addition until smooth.
6. Step 6: Spray the parchment-lined loaf pan with non-stick cooking spray, then transfer the batter into the pan.
7. Step 7: Drop the pan on the counter 1-2 times to release any air bubbles.
8. Step 8: Bake at 350°F for 40-50 minutes, or until a butter knife inserted in the center comes out clean.
9. Step 9: Cool the cake in the pan for 10-15 minutes. Run a knife around the edges, then lift the cake out using the parchment paper flaps.
10. Step 10: Transfer the cake to a wire rack and allow it to cool completely.
11. Step 11: To make the glaze, whisk powdered sugar and 1-2 tablespoons of apple cider together until smooth and combined.
12. Step 12: Pour the glaze evenly over the cooled cake, let it set, then slice and serve.

Tips & Variations

• For a more intense cinnamon flavor, add 1/2 teaspoon of ground cinnamon to the dry ingredients.
• Try substituting apple cider with freshly squeezed orange juice for a fruity twist on the glaze.
• Make sure butter is softened to room temperature for a smooth, creamy batter.
• Use parchment paper to make removing the cake from the pan easier and cleaner.

Storage

Store the pound cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it moist, wrap tightly in plastic wrap or store in an airtight container. Reheat slices briefly in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, all-purpose flour works well in this recipe and will yield a tender pound cake, though cake flour can make it slightly lighter.

How do I know when the pound cake is done baking?

Insert a butter knife or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is fully baked.

Pound Cake Recipe

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★★★★★

4.7 from 83 reviews

This classic Pound Cake recipe delivers a moist, tender, and buttery loaf with a hint of apple cider flavor, topped with a smooth cinnamon-spiced glaze. Perfect for dessert or an indulgent snack, it’s easy to prepare and baked in a loaf pan to achieve a golden crust and soft crumb.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pound Cake

• 3/4 cup butter (softened)
• 1 1/2 cups sugar
• 3 large eggs
• 1 1/2 cups flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup apple cider

For the Glaze

• 1 cup powdered sugar (sifted)
• 1–2 tbsp apple cider
• Pinch cinnamon

Instructions

1. Prepare the Pan: Line a 9×5″ loaf pan with parchment paper, allowing excess to hang over the sides for easy cake removal. Set the pan aside.
2. Cream Butter and Sugar: In a stand mixer bowl, cream the softened butter and sugar together until the mixture is light and fluffy, indicating well-aerated batter.
3. Add Eggs: Crack in the eggs one at a time, beating thoroughly after each addition to ensure complete incorporation and a smooth batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until combined evenly.
5. Combine Dry Ingredients and Apple Cider: Gradually add portions of the dry ingredient mixture alternated with the apple cider into the wet batter, mixing well after each addition until the batter is smooth and uniform.
6. Prepare the Pan and Transfer Batter: Spray the parchment-lined loaf pan liberally with non-stick cooking spray to prevent sticking. Pour the batter into the pan and smooth the top as needed.
7. Remove Air Bubbles: Gently drop the filled pan onto the counter 1-2 times to release trapped air bubbles for an even crumb.
8. Bake: Bake the cake in a preheated oven at 350°F (175°C) for 40 to 50 minutes, or until a butter knife inserted in the center comes out clean.
9. Cool and Remove Cake: Let the cake cool for 10-15 minutes in the pan. Run a clean knife around the edges to loosen, then carefully lift the cake out using the parchment paper flaps.
10. Cool Completely: Transfer the cake onto a wire cooling rack and allow it to cool completely before glazing.
11. Prepare the Glaze: In a bowl, whisk powdered sugar, apple cider, and a pinch of cinnamon together until smooth and combined.
12. Glaze the Cake: Pour the glaze evenly over the cooled pound cake, spreading gently if necessary to coat the top.
13. Set and Serve: Allow the glaze to set before slicing the cake. Serve and enjoy your delicious pound cake.

Notes

• Make sure the butter is fully softened to achieve a smooth creaming process.
• Use freshly sifted powdered sugar for a lump-free glaze.
• Apple cider adds a subtle fruity note but can be substituted with apple juice if preferred.
• For best results, avoid opening the oven door frequently during baking to prevent the cake from collapsing.
• The glaze can be adjusted for thickness by adding more powdered sugar if too runny or more cider if too thick.

Keywords: pound cake, apple cider, glazed pound cake, classic pound cake, easy dessert, loaf cake