Apple Cider Pound Cake is one of those cozy recipes that feels like a warm hug on a chilly day. With its buttery crumb and sweet cider glaze, this cake is the kind of treat that makes your kitchen smell like fall in the best way. I love serving it after dinner with coffee, but honestly, a slice is just as welcome at breakfast or as an afternoon snack. The beauty of apple cider pound cake is that it’s simple to make yet tastes bakery-worthy—perfect for family gatherings, holiday tables, or just because you’re craving something sweet.
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Why You’ll Love This Apple Cider Pound Cake
- Easy ingredients – nothing fancy or hard-to-find.
- Quick prep – just 10 minutes, then the oven does the heavy lifting.
- Perfect for everything – brunch, dessert, or even breakfast with a hot cup of coffee.
- Crowd-pleaser – I’ve yet to meet someone who doesn’t ask for seconds.
What Does Apple Cider Pound Cake Taste Like?
Imagine the richness of a classic buttery pound cake, but with the gentle tang and sweetness of apple cider baked right in. The glaze on top? Sweet, cinnamony, and just a little addictive. If autumn had a flavor, this would be it.
Ingredients You’ll Need for Apple Cider Pound Cake
One of the best parts about making this apple cider pound cake is that you don’t need anything fancy or expensive—just simple pantry staples that come together to make something truly special. Think of it as the cozy cousin to my Cinnamon Donut Bread or Apple Cinnamon Muffins—familiar ingredients, but with that autumn apple twist.
For the Pound Cake:
- Butter (¾ cup, softened): This is the base of any great pound cake. Make sure it’s softened so it creams smoothly with the sugar, giving you that rich, tender crumb we all love.
- Granulated sugar (1 ½ cups): Sweetness plus structure. The sugar helps lock in moisture while caramelizing just enough to give the cake a golden crust.
- Eggs (3 large): Eggs bind everything together and add richness. Room temperature eggs will mix in more easily and help the batter rise evenly.
- All-purpose flour (1 ½ cups): The structure-maker. If you’re used to baking bundt cakes like this pecan zucchini beauty, you’ll know flour is the backbone. Sift it for an extra-light texture.
- Baking powder (¼ teaspoon): Just a pinch, but it gives the pound cake that little lift so it doesn’t feel heavy.
- Salt (¼ teaspoon): Don’t skip it—it balances the sweetness and makes the apple cider shine.
- Apple cider (½ cup): The star of the show! Real apple cider (not apple juice) gives this cake its signature flavor. It adds moisture, depth, and that “it tastes like fall” quality.
For the Glaze:
- Powdered sugar (1 cup, sifted): Smooth and sweet, this creates that pretty drizzle on top.
- Apple cider (1–2 tablespoons): Thins the glaze and reinforces that cozy apple flavor.
- Ground cinnamon (a pinch): Adds a warm spice note that takes the glaze from good to irresistible.
🍎 Pro Tip: If you’ve got extra cider, save some to make my Apple Cider Cake or a warm mug of stovetop cider to sip while your pound cake bakes. Trust me, it’s a match made in autumn heaven.
How to Make Apple Cider Pound Cake (Step by Step)
The beauty of this apple cider pound cake is that it’s straightforward enough for a weeknight bake, but special enough for a holiday table. Follow these simple steps, and you’ll have a buttery, cider-kissed loaf cooling on your counter in no time.
Step 1: Prepare Your Loaf Pan
Line a 9×5” loaf pan with parchment paper, leaving enough overhang on the sides so you can easily lift the cake out later. Give it a generous coat of non-stick cooking spray. This little step will save you from the heartbreak of a cake sticking to the pan.
💡 Tip: If you’ve ever made my Apple Cinnamon Oatmeal Cookies, you know that parchment is your best friend when baking with sticky, sweet flavors like cider.
Step 2: Cream the Butter and Sugar
In a stand mixer (or using a hand mixer and a large bowl), beat together the softened butter and granulated sugar. Mix until the texture is light, fluffy, and almost pale in color—about 3–4 minutes. This step creates tiny air pockets that give your pound cake its tender crumb.
Step 3: Add the Eggs
Crack in the eggs one at a time, mixing well after each addition. Don’t rush this part—the slow addition helps everything emulsify properly. If the batter looks slightly curdled after the second egg, don’t panic. It will smooth back out once the flour goes in.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening, so your apple cider pound cake bakes up evenly.
Step 5: Combine Wet and Dry with Apple Cider
Now for the fun part—the apple cider! Add the flour mixture and the cider to your butter mixture in alternating batches: start with a scoop of dry ingredients, mix, then pour in a splash of cider, and repeat until everything is combined.
🍎 Note: Real apple cider (not juice) is the flavor backbone of this recipe. If you’ve got extra, try it in my Baked Apple Fritters—it’s a perfect fall pairing!
Step 6: Fill the Pan and Bake
Scrape the batter into your prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter once or twice to release any hidden air bubbles. Bake in a preheated oven at 350°F for 40–50 minutes.
You’ll know it’s done when a butter knife or toothpick inserted into the center comes out clean—or with just a few crumbs clinging to it.
Step 7: Cool the Pound Cake
Remove the pan from the oven and let it rest for 10–15 minutes. Run a knife along the edges where the cake touches the pan, then use the parchment paper overhang to lift the cake out. Place it on a wire cooling rack and let it cool completely before glazing.
🧡 Pro Tip: Cooling completely is crucial—if you glaze too soon, the topping will melt into the cake instead of setting beautifully on top.
Step 8: Make and Drizzle the Glaze
In a small bowl, whisk together the powdered sugar, apple cider, and a pinch of cinnamon until smooth. Start with 1 tablespoon of cider and add more if you prefer a thinner glaze. Pour it slowly over the cooled cake, letting it drip down the sides for that irresistible bakery look.
Step 9: Slice and Enjoy!
Once the glaze has set (it takes about 15 minutes), slice into your loaf and enjoy. Pair it with a cup of coffee, tea, or even hot cider for the ultimate fall moment. It’s a cousin to my Apple Spice Cake, but with a buttery pound cake base that feels extra indulgent.
Tips and Tricks for Perfect Apple Cider Pound Cake
- Don’t overmix – Mix just until combined to keep the crumb tender.
- Use real cider – Skip the apple juice; cider gives that deeper, cozy flavor.
- Glaze when cool – If you rush, it’ll melt into the cake (delicious, but messy!).
- Freezer-friendly – Wrap slices in plastic wrap and freeze for up to 2 months.
- Add a twist – Sprinkle chopped pecans or a cinnamon-sugar dusting on top before baking.
Storage
- Room temp: Wrapped tightly, keeps for 3–4 days.
- Fridge: Lasts up to 6 days.
- Freezer: Slice, wrap, and store up to 2 months. Just thaw and enjoy.
FAQs
Can I use apple juice instead of cider?
You can, but you’ll lose some depth of flavor. If you can find real cider, it’s worth it!
What if I don’t have parchment paper?
Butter and flour the pan well. Parchment just makes removal much easier.
Can I double the recipe?
Yes! Bake in two loaf pans or a bundt pan (add 10–15 minutes to bake time).
Conclusion
This apple cider pound cake is proof that the best recipes don’t need to be complicated. With a handful of pantry staples and a splash of cider, you get a cake that feels like a hug in every bite. Bake it for your family, gift it to a neighbor, or sneak a slice with your morning coffee—I promise, this one’s a keeper.
If you love this recipe, you might also enjoy my Baked Apple Fritters or Apple Cinnamon Oatmeal Cookies.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Apple Cider Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A buttery, tender loaf infused with real apple cider and topped with a warm cinnamon-spiced glaze—this Apple Cider Pound Cake is the perfect cozy treat for crisp autumn days.
Ingredients
For the Pound Cake:
Butter (¾ cup, softened)
Granulated sugar (1 ½ cups)
Eggs (3 large)
All-purpose flour (1 ½ cups)
Baking powder (¼ teaspoon)
Salt (¼ teaspoon)
Apple cider (½ cup)
For the Glaze:
Powdered sugar (1 cup, sifted)
Apple cider (1–2 tablespoons)
Ground cinnamon (a pinch)
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and grease well.
2. In a mixing bowl, cream softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add dry ingredients to the butter mixture in batches, alternating with apple cider. Begin and end with dry ingredients. Mix until just combined.
6. Scrape batter into the prepared loaf pan and smooth the top. Tap gently to remove air bubbles.
7. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the cake cool in the pan for 10–15 minutes. Then lift out using parchment and cool completely on a wire rack.
9. In a small bowl, whisk together powdered sugar, apple cider, and a pinch of cinnamon to form a smooth glaze.
10. Drizzle glaze over cooled cake. Let it set before slicing and serving.
Notes
Be sure to use real apple cider—not apple juice—for the richest flavor. This cake can be made a day ahead and glazed before serving. Store in an airtight container at room temperature for up to 3 days. Great served with coffee, tea, or warm cider.
