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Apple Cider Pound Cake with Cinnamon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 121 reviews
  • Author: Susan
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Apple Cider Pound Cake is a moist, tender dessert that perfectly balances the rich flavors of butter and sugar with the fruity zing of apple cider. Finished with a delicate cinnamon-spiced glaze, it’s an ideal treat for gatherings or cozy afternoons.

Ingredients

Units Scale

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 of cinnamon

Instructions

  1. Prepare the pan: Line a 9×5″ loaf pan with parchment paper, leaving excess overhang on each side to easily lift the cake out later. Set aside.
  2. Cream butter and sugar: In a stand mixer bowl, cream together the softened butter and sugar until the mixture is light and fluffy, incorporating air for a tender cake texture.
  3. Add eggs: Crack in the eggs one at a time, beating well after each addition to ensure a smooth and cohesive batter.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
  5. Combine batter: Alternately add portions of the dry ingredients and apple cider to the butter mixture, mixing well after each addition until the batter is smooth and homogenous.
  6. Transfer to pan: Liberally spray the parchment-lined loaf pan with non-stick cooking spray, then pour in the batter. Drop the pan gently on the counter 1-2 times to release air bubbles.
  7. Bake: Bake at 350°F (175°C) for 40-50 minutes, or until a butter knife inserted into the center comes out clean.
  8. Cool the cake: Allow the cake to cool in the pan for 10-15 minutes. Run a knife along the edges to loosen it, then lift the cake out using the parchment overhang. Transfer to a wire rack and cool completely.
  9. Prepare the glaze: Whisk together the powdered sugar, apple cider (start with 1 tbsp), and a pinch of cinnamon until smooth and well combined. Add more cider if needed for desired consistency.
  10. Glaze the cake: Drizzle the glaze evenly over the cooled cake and let it set before slicing and serving.

Notes

  • Ensure butter is properly softened for smooth creaming with sugar.
  • Alternate adding dry ingredients and cider to avoid overmixing.
  • Check doneness early to prevent overbaking as ovens may vary.
  • The glaze consistency can be adjusted with more or less cider depending on thickness preference.
  • Store leftovers in an airtight container to keep the cake moist.

Find it online: https://www.recipeothy.com/apple-cider-pound-cake-with-cinnamon-glaze-recipe/