Apple cider pound cake is a rich buttery treat infused with festive flavor. Perfect for dessert or as sweet breakfast or snack, you’ll love making and eating this yummy recipe!
Are you team pumpkin or team apple?
While I love them both, I am going to firmly commit and say this apple cider cake puts me firmly on team apple.
At least until a pumpkin treat comes along to dethrone it!
But that would be pretty hard because this cake is dense, rich, and moist with the perfect amount of cider flavor in it.
It’s a winner that we love and I know you will too!
Let’s break this down into two sets of ingredients- one for the cake itself and one for the glaze.
For the cake you’ll need:
- Butter– What is a pound cake without butter? You’ll want to use unsalted butter and let it soften on your counter before you bake.
- Sugar– Granulated for the batter.
- Eggs– Let them come to room temperature as well.
- Flour– All purpose flour.
- Baking powder– For leavening.
- Apple cider– Use your favorite brand of cider for this and again let it warm on your counter before adding it to the cake batter.
For the glaze you’ll need:
- Powdered sugar– Sift it to remove all the lumps.
- Apple cider– You’ll adjust the amount to get your desired thickness.
- Cinnamon– Just a touch!
How to Make
This cake is very easy to make, but let’s break it down into two parts: making the cake and the glaze.
To Make the Cake
Start by lining a 9×5″ loaf pan with parchment paper. Make sure you use enough parchment to have excess hanging over on each side so it will be easy to remove the baked cake.
Spray it liberally with nonstick spray.
Once you’ve prepared the pan, set it aside.
Then, use a stand mixer to cream the softened butter and sugar together until the mixture is light and fluffy.
Beat the cracked eggs, one at a time, into the mixture.
In a separate mixing bowl, whisk the remaining dry ingredients until combined.
Now pour about a third of the dry mixture, followed by a third of the cider into the wet ingredients and mix until combined. Repeat this two more times until you’ve added all the cider and dry ingredients.
When the batter is ready, pour it into the prepared pan and drop the pan on the counter 1-2 times to force any air bubbles to the surface.
Bake the pound cake at 350° for 40-50 minutes, or until a butter knife inserted in the center comes out clean.
When a butter knife comes out clean, remove it from the oven and let the cake cool for 10-15 minutes.
Then, run a clean knife around any sides touching the loaf pan to release the cake. Pull up on the parchment paper flaps to cleanly remove the cake from the dish.
Transfer the cake to a wire cooling rack, and let it rest until cooled completely.
Making The Glaze
Once the cake has cooled, whisk the sifted powdered sugar and cider together in a mixing bowl until the mixture is smooth.
Then pour the glaze evenly out over the completely cooled cake.
Let the glaze set, then slice and serve.
How to Store Pound Cake
Store this in an airtight container at room temperature for up to 5 days for best flavor and texture.
You can refrigerate a pound cake for a longer shelf life, but it will change the texture and flavor of the cake.
Tips and Tricks
- Let all the cold ingredients come to room temperature before you make the batter so they will be easier to mix.
- Don’t over mix or else your cake will be tough. Mix until just combined.
- Make sure the cake is totally cool prior to glazing.
- Don’t want to use a glaze? Dust the cake in cinnamon sugar instead.
Other Pound Cake Recipes
This apple cider pound cake is one of my favorite ways to enjoy festive flavors. Bake it up this weekend and enjoy!
Looking for other pound cake recipes? Try these:
If you’ve tried this APPLE CIDER POUND CAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Apple Cider Pound Cake
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
Making The Cake
- Line a 9x5" loaf pan with parchment paper, with excess hanging over on each side. This will help you remove the pound cake after baking. Set aside.
- Add the softened butter & sugar to the bowl of a stand mixer, and cream together until the mixture's light & fluffy.
- Add the cracked eggs, one at a time, to the mixture- beating until completely incorporated after each egg is added.
- In a separate mixing bowl, add the remaining dry ingredients and whisk them together until combined.
- Add some of the dry mixture, followed by the cider, mixing well after each addition until they're all evenly combined.
- Spray the parchment paper lined loaf pan liberally with non stick cooking spray, and then transfer the batter to the pan.
- After you've added the batter, drop the dish on the counter 1-2 times to force any air bubbles to the surface.
- Bake the pound cake at 350° for 40-50 minutes, or until a butter knife inserted in the center comes out clean.
- Let the cake cool for 10-15 minutes. Run a clean knife around any sides touching the loaf pan to release, then pull up on the parchment paper flaps to cleanly remove the cake from the dish.
- Transfer the cake to a wire cooling wrack, and let it rest until cooled completely.
Making The Glaze
- Add the powdered sugar & cider to a mixing bowl. Whisk them together until the mixture's smooth & evenly combined.
- Pour the glaze evenly out over the completely cooled cake.
- Let the glaze set up, then slice & serve.
recipe adapted from The Country Cook