Apple Cider Pound Cake

Why You’ll Love This Recipe

This apple cider pound cake is more than just a cozy fall dessert—it’s easy to make, requires simple ingredients, and bakes up with a tender texture and beautiful golden crust. The addition of apple cider adds a subtle tartness and seasonal flavor that pairs perfectly with the sweetness of the glaze. It’s versatile enough for brunch, an afternoon snack, or served warm with a scoop of vanilla ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 of cinnamon

Directions

1. Line a 9×5″ loaf pan with parchment paper, allowing excess to hang over the sides for easy removal. Set aside.

2. In a stand mixer, cream together the softened butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition until fully incorporated.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Alternate adding the dry ingredients and apple cider to the wet mixture, mixing well after each addition until evenly combined.

6. Spray the prepared loaf pan with non-stick spray and pour the batter in. Tap the pan gently on the counter to release any air bubbles.

7. Bake at 350°F for 40–50 minutes, or until a knife inserted in the center comes out clean.

8. Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then lift the cake out using the parchment flaps.

9. Place the cake on a wire rack and allow it to cool completely.

10. To make the glaze, whisk together powdered sugar, apple cider, and cinnamon. Drizzle over the cooled cake before serving.

Servings and timing

This recipe yields approximately 12 servings.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Calories per serving: Approximately 317 kcal

Variations

• Add chopped apples: Fold in 1/2 cup of finely chopped apples for extra texture and apple flavor.

• Spice it up: Add 1/2 teaspoon of cinnamon or apple pie spice to the batter.

• Cider reduction: Use a reduced apple cider (boiled down to intensify flavor) for a richer taste.

• Make it mini: Bake in mini loaf pans for individual servings or gifts—adjust baking time accordingly.

• Nutty twist: Add chopped pecans or walnuts for a nutty crunch.

Storage/Reheating

Store the cooled apple cider pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.
To freeze, wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
Reheat slices in the microwave for 10–15 seconds if you prefer it warm.

FAQs

1. How do I know when the pound cake is fully baked?

Insert a butter knife or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done.

2. Can I use apple juice instead of apple cider?

Yes, but apple cider gives a deeper, spiced flavor that’s ideal for this recipe. Apple juice is milder and sweeter.

3. Can I make this cake gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking blend. Check other ingredients for gluten as well.

4. Why is my pound cake dense or dry?

Overmixing or overbaking can lead to a dense or dry texture. Mix just until combined and monitor your oven closely.

5. What type of apple cider should I use?

Use non-alcoholic, unfiltered apple cider for the best flavor. Spiced cider also works well.

6. Can I use a bundt pan instead of a loaf pan?

Yes, but adjust the baking time as bundt pans may bake differently. Start checking at 35–40 minutes.

7. Is this cake good for breakfast?

Absolutely. Its not-too-sweet flavor makes it great for breakfast or brunch alongside coffee or tea.

8. How should I apply the glaze?

Drizzle it over the cooled cake using a spoon or whisk. For a thicker glaze, use less cider.

9. Can I make the cake ahead of time?

Yes, it tastes even better the next day as the flavors settle. Store tightly covered.

10. How do I keep the cake moist?

Store it in an airtight container and avoid overbaking. The glaze also helps lock in moisture.

Conclusion

Apple cider pound cake is a delightful blend of simplicity and seasonal flavor, making it a must-bake for fall and beyond. With minimal prep and comforting taste, it’s perfect for casual snacking or festive gatherings. Once you try this easy recipe, it’s sure to become a regular in your baking rotation.