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Apple Cider Pound Cake Recipe

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4.9 from 619 reviews

This Apple Cider Pound Cake is a moist and flavorful dessert perfect for fall or any time you crave a comforting treat. Made with real apple cider and a touch of cinnamon in the glaze, this pound cake offers a delightful balance of sweetness and subtle spice. The soft, dense texture pairs beautifully with the smooth apple cider glaze, making it an irresistible classic dessert.

Ingredients

For The Pound Cake

  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 cups all-purpose 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 loaf pan: Line a 9×5-inch loaf pan with parchment paper, leaving excess hanging over the sides to help with removing the cake later. Set it aside.
  2. Cream butter and sugar: In the bowl of a stand mixer, add the softened butter and sugar. Beat until the mixture is light and fluffy, which takes about 3-5 minutes.
  3. Add eggs: Crack the eggs one at a time into the mixture, beating thoroughly after each addition until fully incorporated to ensure a smooth batter.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
  5. Combine wet and dry ingredients: Gradually add portions of the dry ingredient mixture to the wet batter, alternating with the apple cider. Mix well after each addition to avoid overmixing and to achieve a smooth, uniform batter.
  6. Prepare for baking: Lightly spray the parchment paper-lined loaf pan with non-stick cooking spray. Pour the batter into the pan, spreading it evenly. Then, gently drop the pan on the counter once or twice to bring any air bubbles to the surface.
  7. Bake the cake: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 40 to 50 minutes. Check doneness by inserting a butter knife or toothpick into the center; it should come out clean.
  8. Cool the cake: Let the cake cool in the pan for 10 to 15 minutes. Run a knife around the edges to loosen, then lift the parchment paper flaps to remove the cake from the pan. Transfer the cake to a wire rack and cool completely.
  9. Make the glaze: In a small bowl, mix the sifted powdered sugar with 1 to 2 tablespoons of apple cider and a pinch of cinnamon. Adjust cider quantity until the glaze reaches a drizzling consistency.
  10. Glaze the cake: Once the cake is fully cooled, drizzle the apple cider glaze over the top to finish. Allow the glaze to set before serving.

Notes

  • Using parchment paper with overhang makes removing the cake easier and cleaner.
  • Make sure to cream the butter and sugar well to incorporate air for a light texture.
  • Alternate adding dry ingredients and cider to keep the batter balanced and avoid lumps.
  • Do not overbake — check early to prevent dryness.
  • The glaze is optional but adds a lovely sweet and spicy finish, enhancing the apple flavor.

Find it online: https://dishesbydaisy.com/apple-cider-pound-cake-recipe/