Maple Pound Cake
Our Maple Pound Cake is light, fluffy, and fills your kitchen with the dreamy scent of L&B Pure Maple Syrup. 🍁 ✨And that buttery maple-rum glaze? It forms a golden, almost butterscotch-like crust, taking this cake to the next level. Perfect for make-ahead breakfasts or your next brunch — because who doesn’t love cake for breakfast?
Recipe - RIDGEDALE (+Wines & Spirits)
Maple Pound Cake
Prep Time15 Minutes
Servings12
Cook Time40 Minutes
Ingredients
FOR THE CAKE: 2 cups cake flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
1 ½ sticks unsalted butter, room temperature, plus more for greasing
⅔ cup packed brown sugar
2 large eggs, room temperature
½ cup L&B maple syrup
1 cup sour cream, room temperature
1 teaspoon vanilla extract
¼ teaspoon maple extract
FOR THE MAPLE RUM GLAZE: 2 tablespoons unsalted butter
½ cup L&B maple syrup
¼ cup dark rum
Directions
- Heat oven to 350 F. In a medium bowl, whisk together the cake flour, baking powder, salt, and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating between each addition. Slowly pour in the maple syrup and mix until combined.
- Add half of the dry ingredients to the mixer and beat until just combined. Add the sour cream, vanilla extract, and maple extract and beat until combined. Add the remaining dry ingredients and beat until just combined.
- Spread batter evenly into 2 greased and floured 8x4-inch loaf pans. Bake for 30 to 40 minutes or until an inserted toothpick comes out clean. Let cool in the pan for 10 minutes then transfer the cakes to a wire rack.
- To make the glaze: In a small sauce pan, combine the butter, maple syrup, and dark rum. Bring to a boil, reduce to a simmer, and cook for 5 to 8 minutes until the glaze has thickened and looks like syrup. Brush the glaze over the cakes and allow to set, 5 minutes. Serve warm or at room temperature.
15 minutes
Prep Time
40 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Pillsbury Softasilk Bleached Cake Flour, 26 Ounce
$3.99$0.15/oz
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$8.39$1.05/oz
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
Vital Farms Organic Restorative Large Eggs, 12 Each
$9.99$0.83 each
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
McCormick Maple Extract, 1 Ounce
$3.99$3.99/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$8.39$1.05/oz
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
Age restricted item
Bacardi Gold Rum, 1.75 LitreDeal
$19.99 was $22.99$11.42/l
Directions
- Heat oven to 350 F. In a medium bowl, whisk together the cake flour, baking powder, salt, and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating between each addition. Slowly pour in the maple syrup and mix until combined.
- Add half of the dry ingredients to the mixer and beat until just combined. Add the sour cream, vanilla extract, and maple extract and beat until combined. Add the remaining dry ingredients and beat until just combined.
- Spread batter evenly into 2 greased and floured 8x4-inch loaf pans. Bake for 30 to 40 minutes or until an inserted toothpick comes out clean. Let cool in the pan for 10 minutes then transfer the cakes to a wire rack.
- To make the glaze: In a small sauce pan, combine the butter, maple syrup, and dark rum. Bring to a boil, reduce to a simmer, and cook for 5 to 8 minutes until the glaze has thickened and looks like syrup. Brush the glaze over the cakes and allow to set, 5 minutes. Serve warm or at room temperature.