Maple Pound Cake
February 17, 2025
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?
SERVINGS
12
PREP TIME
15 min
COOK TIME
40 min
Ingredients
For the cake:
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2cups cake flour, plus more for dusting
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1teaspoon baking powder
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1teaspoon kosher salt
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½teaspoon baking soda
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1 ½sticks unsalted butter, room temperature, plus more for greasing
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⅔cup packed brown sugar
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2large eggs, room temperature
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½cup L&B maple syrup
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1cup sour cream, room temperature
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1teaspoon vanilla extract
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¼teaspoon maple extract
For the maple rum glaze:
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2Tbsp unsalted butter
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½cup L&B maple syrup
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¼cup dark rum
Directions
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1
Heat oven to 350 F. In a medium bowl, whisk together the cake flour, baking powder, salt, and baking soda. Set aside.
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2
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.
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3
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.
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4
Spread batter evenly into 2 greased and floured 8×4-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.
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5
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.