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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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/pound-cake-recipe/