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Pound Cake with Maple Glaze

This delectable recipe comes from Aubrey Cook, a finalist in the "Martha" show "Best Bakers in America"series. Hints of almond and lemon extract balance the pound cake's buttery flavor, and a sweet maple glaze tops the cake with a marbled pattern.

  • Yield: Makes one cake
Pound Cake with Maple Glaze

Source: The Martha Stewart Show, November Fall 2005

Ingredients

  • 1 cup unsalted butter, (2 sticks), softened
  • 3 cups cake flour, (not self-rising), plus more for pan
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup heavy cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons unsalted butter
  • 1/4 cup pure maple syrup
  • 1 cup confectioners' sugar

Directions

  1. Butter and flour a 10-cup bundt pan; set aside.

  2. Prepare the cake; In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar until fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 each of the flour and cream, mixing well to combine. Add remaining flour and cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts.

  3. Pour batter into prepared baking pan. Transfer to unheated oven; bake at 300 degrees for 1 hour 45 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.

  4. Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.

Reviews (11)

  • brklyncook 1 Dec, 2013

    LOVE this cake. Easy and delicious. I put half in the freezer to be served a few weeks later and it was just as yummy.

  • gilligan723 17 Dec, 2012

    My favorite poundcake recipe!!! I make it as directed and reduce the cooking time by 5 minutes. When I am giving it as a gift or slicing it for a platter, I prefer to bake it the day before and chill it so it is less crumbly.

  • Caramel325 17 Nov, 2008

    This was my first cake in my new KitchenAid mixer. I came to this site because I knew that MS also used a KitchenAid and I wanted my first cake to be great. I watched the video and read all of the comments. I substituted the 1 cup heavy cream for 1 cup sour cream and baked for 1 hr 30 min. AWESOME!!!!!!!!!!!!!!!!! Thanks MS, Aubrey Cook and readers (for letting me know to reduce my cook time).

  • cmacosta 27 Jul, 2008

    Love this cake!!! I've baked this several times, and the only change I made was in the baking time. I baked it for 1hr 45min the first time I made it, but it was overdone and a little dry. So, I decreased the time to 1hr 35 min, and it comes out perfect everytime.

  • rvg2000 2 Jun, 2008

    This was my first pound cake that I baked after going through lot of recipes. Cake came out wonderful and soft but little crumbly when eaten guess it should have been more dense. Most importantly I reduced sugar to 2.5 cups still we all felt sugar can further be reduced. May be we don't like super sweet cakes as without glaze also it was too sweet for us.Surprisnly, crust was sweeter than inside portion. I certainly like the flavouring mix , it was perfect and not over powering.Also, my cake was done in 1 Hr 30 min, the crust would have become super hard and overdone had I baked it for 1 hr 45 min.

  • jatar 10 May, 2008

    Awesome cake! Worth waiting the hours for it to bake and cool. Don't forget to sift the flour for a very fine texture. Also, make sure you drop the filled pan on the counter a couple times to get all the air bubbles out. Also excellent with a lemon or almond flavour glaze on it.

  • KWLaVohn 8 Mar, 2008

    I love how rich and delicious this cake is. I think of it as the ultimate comfort food. I have made it several times in the past few months for grieving families we know. I "cheated" by baking it at 350 degrees for 60-70 minutes (I was in a hurry), and it came out just fine. I also used all-purpose flour and spray for my pan. To me, the glaze absolutely makes it the best pound cake I have ever eaten.

  • barbsmith820_deleted 30 Dec, 2007

    Wonderful. Followed directions bravely. The cake had a 6 day shelf life. And it is a Big cake for company. Good with berries, ice cream etc. and it is a "rich" cake. I am passing it along.

  • anju72 24 Dec, 2007

    This cake has become my signature cake, and no one has ever found it to be dry. It is moist and decadent as well as versatile. I use special molds to make it look gorgeous. It is such an incredibly easy recipe and has been foolproof in its results!

  • anju72 24 Dec, 2007

    This cake has become my signature cake, and no one has ever found it to be dry. It is moist and decadent as well as versatile. I use special molds to make it look gorgeous. It is such an incredibly easy recipe and has been foolproof in its results!

  • dstegner 14 Dec, 2007

    Thought the cake ws dry for a pound cake. It had a wonderful taste and would be ever so god with some berries.

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