This Maple Pound Cake with Maple Glaze is a dense, moist pound cake that has a whole cup of maple syrup baked into the cake! Top with an easy maple glaze and toasted pecans for the photo finish!
So maybe I am having a moment with bundt pans right now. They look great. I keep wanting to create pound cake recipes. Without doubt, I just am obsessed with that dense, rich texture! I have to force myself to A) stop buying bundt pans and B) bake something else!
It's true, I am a lover of Pound Cake; an aficionado if you will. At Starbucks their lemon pound cake is my weakness. While their scones are sad and dry (Mine aren’t!), their pound cake is dense, moist and flavorful. As it should be.
But seriously this cake is everything. It's soft, moist, and beautifully flavored with maple (Sure, it helps that maple is one of my favorite flavors.) It tastes like Fall and it makes me peer out my windows expectantly, waiting for the first leaves to start turning! But not too soon, because my secret inside hope is that there are still leaves for my wedding. It’s a long shot but I was born to dream big.
One insider tip is if your batter curdles...just keep going! Don't stress, it'll work out. Truthfully, my biggest caution for this maple pound cake is against overbaking. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t overcompensate for overbaking. Just sayin’.
Maple Pound Cake
For the Cake:
- Preheat oven to 325°F convection.
Make the Cake:
- Prep your Pan: I sprayed my pan with cooking spray and then floured it. Tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan.
- Whisk together flour, salt, cinnamon and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar just until a thick paste forms. Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs or so. Beat in the vanilla and maple syrup. This will probably curdle the batter. Don’t stress, just keep going!
- Switch the mixer to low and then alternately add the flour and sour cream. I don’t wait until all the flour has incorporated until I add the next batch. I just keep adding with two hands. Pro-style. I do stop the mixer to add the last of the sour cream because I like to scrape it all out with a rubber spatula.
- You should have a silky, smooth batter. I like to finish folding in the flour by hand just to ensure it isn’t over mixed.
- Pour into prepared pan and smooth the top.
- Bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes depending on your oven. Mine baked for 70 minutes. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t over compensate for overbaking. Just sayin’.
- Let her COOL COMPLETELY. I know it’s a big ask. You can do it!
- Loosen the edges with a paring knife and then turn it out onto a plate or cake stand of your choice. I chose to level it with a serrated knife just a smidge for the photos. Don’t worry, the cake scraps did not go to waste!
- Dust with powdered sugar, drowned in glaze or just slice it right up!
Make the Glaze:
- Combine all ingredients in a small bowl or measuring cup, whisk and add a little more milk to your desired consistency. Then pour over the top. This makes a light drizzle, double it if you want a lot of glaze!