Maple Pound Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
There's something special about a pound cake that's been kissed with maple syrup, and honestly, this one has become my go to dessert when I want something impressive but not complicated. The beauty of this recipe is how quick it comes together, taking just 20 minutes to prep and 25 minutes in the oven, which means you can have warm cake on the table before dinner guests even finish their appetizers. Pure maple syrup brings not only incredible flavor but also natural minerals and antioxidants that regular sugar doesn't offer. The simple combination of pantry staples creates a tender, moist crumb that tastes like you spent hours in the kitchen. Trust me, your friends will never guess how easy this actually was.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 200 gunsalted butter, softened
- 4 egglarge eggs
- 50 mlpure maple syrup
- 8 gbaking powder
- 10 gsalt
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8in) round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 4
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the maple syrup, beginning and ending with the flour mixture. Beat just until combined.
- 5
Stir in the vanilla extract.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- 8
Once the cake is completely cool, slice and serve.
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