Apple Cider Pound Cake Recipe

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Welcome the Flavors of Apple Cider Pound Cake Recipe

If you love the cozy, fragrant aroma of apples and warm spices filling your kitchen, you’re in for a real treat with this Apple Cider Pound Cake Recipe. It’s one of those desserts that wraps you in a big comforting hug – perfect for a chilly afternoon with a cup of tea or coffee. I first made this cake on a crisp autumn weekend, and the whole family kept sneaking bites even before it was fully cooled!

What I adore about this apple cider-infused pound cake is how the cider adds a subtle tang and moistness that makes each slice glow golden crisp on the edges yet tender inside. Whether you’re serving it for a special family brunch, a holiday dessert, or just a weeknight sweet ending, this recipe will quickly become your go-to for seasonal charm. You’ll enjoy how easy it is to prepare without fussing over complicated steps.

Market Basket & Pantry Picks

Choosing quality ingredients makes all the difference in this Apple Cider Pound Cake Recipe. Since the flavors are simple and iconic, every item shines through. For the apple cider, a fresh, unfiltered variety amps up that authentic fall taste, but you can also use your favorite brand from the store. Softened butter creates the perfect creaminess in the batter, and fresh eggs keep the cake light and airy.

• 3/4 cup butter softened: Room temperature for easy creaming with sugar.
• 1 1/2 cups sugar: Granulated for a classic sweet balance.
• 3 large eggs: Preferably at room temp to blend smoothly.
• 1 1/2 cups flour: All-purpose flour sifted for a light cake texture.
• 1/4 tsp baking powder: To lift the cake just right.
• 1/4 tsp salt: Enhances all the flavors evenly.
• 1/2 cup apple cider: Fresh or good-quality store-bought.
• For the Glaze: 1 cup powdered sugar (sifted), 1-2 tbsp apple cider, pinch of cinnamon for that lovely drizzle.

Cook Apple Cider Pound Cake Recipe Step by Step

Baking this Apple Cider Pound Cake Recipe is wonderfully straightforward. I love how it comes together quickly but yields an impressively delicious result. Here’s how you’ll transform simple ingredients into a bubbly golden loaf bursting with flavor:

1. Prep the Pan: Line a 9×5″ loaf pan with parchment paper, letting the edges hang over for easy cake removal later. This step saves you from wrestling with the cake when it’s done baking.
2. Cream Butter & Sugar: In your mixer bowl, beat the softened butter and sugar until the mixture is light and fluffy—this takes about 3-4 minutes and builds the cake’s tender crumb.
3. Incorporate Eggs One by One: Crack the eggs in, adding them individually while beating well each time. This keeps the batter smooth and prevents clumping.
4. Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a separate bowl. Pre-mixing helps spread these evenly through the batter.
5. Add Dry Mix and Apple Cider Alternately: Start by adding some of the dry ingredients to the butter mixture, then a splash of cider. Repeat until all the dry ingredients and cider are incorporated, mixing gently and just enough to combine.
6. Prepare the Pan & Transfer Batter: Spray the lined pan liberally with non-stick spray—it’s an extra fail-safe for easy release. Pour in the batter smoothly.
7. Pop Out Air Bubbles: Give the pan a couple of gentle drops on the counter to bring any trapped air bubbles to the surface. This helps the cake bake evenly without holes.
8. Bake: Place in a preheated oven at 350°F (175°C) for 40-50 minutes. You’ll know it’s done when a butter knife inserted in the center comes out clean.
9. Cool & Remove: Let the cake rest for 10-15 minutes in the pan. Run a knife around the edges to loosen, then carefully lift it out using the parchment paper flaps. Transfer to a wire rack to cool completely.

Serving the Dish with Flair

Once your Apple Cider Pound Cake is fully cooled, it’s time to glaze and serve—or just slice it up as-is for a delightfully moist treat. I love drizzling the cinnamon-spiced cider glaze on top, adding a shiny, sweet finish that makes each bite sparkle. The scent alone will make your guests gasp with anticipation, and the first forkful is always met with smiles!

Fun Variations with Apple Cider Pound Cake Recipe

• Stir in 1 tsp cinnamon or pumpkin pie spice for an autumnal flavor boost.
• Add 1/2 cup chopped walnuts or pecans to the batter for a delightful crunch.
• Fold in 1/3 cup dried cranberries or raisins for pops of sweetness.
• Replace the apple cider glaze with a simple cream cheese frosting for a creamy finish.
• Swirl in caramel sauce before baking for a gooey surprise inside.
• Use pear cider or spiced pear juice as a creative cider substitute.

Make-Ahead & Storage Tips

• Refrigerate: Store wrapped pound cake in the fridge up to 5 days; bring to room temp before serving for best taste.
• Freeze: Slice the cake, then freeze slices in airtight bags. Thaw overnight in the fridge or at room temperature.
• Reheat: Warm slices gently in the microwave for 15-20 seconds or in a toaster oven for a freshly baked feel.
• Glaze Ahead: Prepare the cider glaze 1 day in advance and store it covered at room temp. Drizzle just before serving.

Apple Cider Pound Cake Recipe FAQs

• Can I use apple juice instead of apple cider in this recipe? Yes! Apple juice works fine, just add a splash of lemon juice to mimic cider’s tanginess.
• What’s the best way to know when the pound cake is fully baked? Insert a butter knife or toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready.
• Can I make this cake dairy-free or vegan? For dairy-free, use a plant-based butter alternative. For vegan, substitute eggs with flax eggs and ensure cider is vegan-friendly.
• How do I avoid the cake drying out? Don’t overbake and always cool the cake wrapped to retain moisture.
• Is it necessary to use parchment paper? It’s strongly recommended as it helps with clean removal and keeps the pound cake’s delicate crust intact.

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