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First, I preheat my oven to 350°F (175°C). This step is key to a great bake. Next, I grab a 9x5-inch loaf pan and grease it well. A light dusting of flour follows. This helps the cake pop out easily. In a bowl, I whisk together several dry ingredients. I include 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Mixing these well helps the cake rise and adds flavor. I set this bowl aside for later. In a large bowl, I beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. I mix until it feels light and fluffy, which takes about 3 to 4 minutes. This step is important for the cake's texture. Then, I add 2 large eggs one at a time. After each egg, I mix well. I also stir in 1 teaspoon of vanilla extract for extra flavor. Next, I take the bowl with the dry mix and slowly add it to the wet mix. I also pour in ½ cup of sour cream and ½ cup of apple cider. As I mix these, I make sure not to overmix. A few lumps are okay. This keeps the cake light. I pour the batter into the prepared loaf pan. I smooth the top with a spatula. I bake the cake for 50 to 60 minutes. To check if it's done, I insert a toothpick into the center. If it comes out clean, the cake is ready. After baking, I let the cake cool in the pan for about 10 minutes. Then, I transfer it to a wire rack to cool completely. To make the glaze, I mix 1 cup of powdered sugar with 3 tablespoons of apple cider and ½ teaspoon of ground cinnamon in a small bowl. I whisk until smooth. If needed, I adjust the glaze’s thickness by adding more cider or powdered sugar. Once the cake is cool, I drizzle the glaze over it. I let it drip down the sides for a lovely finish. To make a moist pound cake, use sour cream. It gives a rich texture. Mix the wet and dry ingredients just until combined. Overmixing can lead to a dry cake. Adding spices like cinnamon and nutmeg enhances the flavor. These spices bring warmth and depth. Feel free to adjust the amounts for your taste. Avoid overmixing the batter. This can make your cake tough. When mixing, stop as soon as the flour disappears. Also, keep an eye on baking times. Every oven is different. Start checking for doneness at about 50 minutes. Insert a toothpick into the center. If it comes out clean, your cake is ready. Serve your Apple Cider Glazed Pound Cake with a scoop of vanilla ice cream. The creaminess balances the sweetness. You can also pair it with fresh apple slices. This adds a nice crunch. For a festive touch, sprinkle some chopped nuts on top. Enjoying this cake with warm cider is a lovely idea, too. {{image_2}} You can add fun flavors to your pound cake. Try mixing in orange zest for a bright twist. You can also use maple syrup instead of sugar for a rich taste. If you want to use different types of cider, go for spiced or sparkling cider. This will change the cake's flavor and make it unique. If you need gluten-free options, use almond flour or a gluten-free blend. This keeps the cake moist and tasty. For a dairy-free cake, swap the butter for coconut oil. Use almond milk or a dairy-free yogurt instead of sour cream. These swaps make a lighter cake without losing flavor. Seasonal fruits or nuts can make your cake special. In fall, add chopped pecans or walnuts for crunch. In summer, mix in fresh blueberries or diced peaches. These ingredients add color and freshness to your pound cake. You can even top the cake with caramelized apples for a fun twist. To keep your Apple Cider Glazed Pound Cake fresh, store it in a cool place. Wrap it tightly in plastic wrap or foil. Alternatively, use an airtight container. This helps keep moisture in and prevents it from drying out. For best taste, enjoy the cake within a week of baking. Freezing this cake is easy. First, let the cake cool completely after baking. Then, wrap it in plastic wrap, followed by aluminum foil. This double wrapping helps prevent freezer burn. When you’re ready to enjoy it, take the cake out and let it thaw at room temperature. This usually takes a few hours. With the glaze, the cake stays fresh for about one week at room temperature. If you keep it in the fridge, it can last up to two weeks. However, the glaze may lose some shine in the fridge. For the best flavor and texture, eat it within the first week. You can use plain yogurt as a good substitute for sour cream. It keeps the cake moist and adds a nice tang. If you want a non-dairy option, try unsweetened coconut yogurt. For a richer flavor, cream cheese works well too. Just mix it with a bit of milk to thin it out. Yes, you can make this pound cake a day or two in advance. After baking, let it cool completely. Wrap it tightly in plastic wrap to keep it fresh. Store it at room temperature. You can also freeze it for longer storage. Just thaw it in the fridge before serving. If your cake turns out dry, don’t worry! Brush it with a simple syrup made from equal parts sugar and water. This adds moisture back into the cake. You can also serve it with a scoop of ice cream or whipped cream to add creaminess. Another trick is to drizzle more apple cider glaze on top. This blog post covered how to make a delicious Apple Cider Glazed Pound Cake. We discussed the essential ingredients, detailed step-by-step instructions, tips for perfect texture, and variations to try. Remember to mix your ingredients well but avoid overmixing. Store your cake correctly for the best taste. This cake is easy to customize for any event! Enjoy baking and sharing this delightful treat. Make it your own with creativity and love. Your baking journey starts here, and I hope you have fun!

Apple Cider Glazed Pound Cake

A moist and flavorful pound cake infused with apple cider and topped with a sweet glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 0.5 cup apple cider
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cup powdered sugar
  • 3 tablespoons apple cider
  • 0.5 teaspoon ground cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Mix in the sour cream and apple cider until combined.
  • Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • In a small bowl, combine the powdered sugar, apple cider, and cinnamon. Whisk until smooth. Adjust the consistency if necessary by adding more cider or powdered sugar until you get a pourable glaze.
  • Drizzle the glaze over the cooled pound cake, allowing it to drip down the sides.

Notes

Slice the pound cake and serve it on a decorative plate. Add thinly sliced apple garnishes next to the cake for added color and a seasonal touch.
Keyword apple cider, dessert, pound cake