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.