Apple pound cake is dense, full of buttery flavor synonymous with pound cakes, and loaded with fresh apples that keep it moist.

It’s drenched in a delectable glaze that slices perfect, every time.

apple pound cake on a white platter, apples in background.
Want to save this?
Enter your email below and I’ll send it to you!
Please enable JavaScript in your browser to complete this form.

Apple Pound Cake is an easy recipe that is so beautiful, everyone will feel like you poured your heart and soul into it, even if it only takes 15 minutes!

You can use a classic loaf pan like I did, or take it up a notch by using this beautiful apple loaf pan. Either way, serve it on a platter and coat it with glaze for a simple yet stunning presentation.

apple pound cake on a white platter, apples in background.

Why You’ll Love this Apple Pound Cake

Fun fact: it is called Pound Cake because it is traditional made with a pound each of four key ingredients: flour, butter, eggs and sugar. I love pound cakes for their rich flavor, simplicity and the fact that they are suitable for so many occasions! See my ultimate pound cake guide for everything you need to know about pound cake! 

For this recipe, I incorporated apples for a little fall flavor and to use our apple picking bounty. It makes a thick, dense slice we’ve all come to love with the most delicious crumbs.

Apples not only add fall flavor, but they make this pound cake incredibly moist.

Are you loving the fall flavor of apple everything as much as we are? Check out my detailed Apple Baking Guide– it’s full of tips, tricks and the BEST apple treats! 

apple pound cake recipe on a white platter, apples in background.

★★★★★

This came out so moist and delicious! I didn’t add the glaze as I didn’t have enough icing sugar but still so good! Thank you for sharing.

JENNIFER

Ingredients and Substitutions

No cake mix necessary for this easy Apple Pound Cake recipe! It’s made of staple ingredients!

  • Butter – Softened to room temperature.
  • White Granulated Sugar
  • Cinnamon – Adds a hint of fall warmth. You can use apple pie spice if you prefer!
  • Eggs – Room temperature for a tender crumb.
  • All Purpose Flour
  • Milk – Use full fat for best results, however you can use whatever you have on hand.
  • Vanilla Extract
  • Apples – Use your favorite apples! Our favorites for baking include Jonathan, Honeycrisp, Granny Smith, Braeburn. Golden Delicious, Gala and Pink Lady.

Optional Glaze

  • Butter – Salted or unsalted, your preference.
  • Powdered Sugar – Also known as confectioners sugar or icing powder. If you don’t have powdered sugar, you can puree granulated sugar in a food processor until soft and fluffy.
  • Vanilla Extract – Pure rather than imitation if possible. Even better? Make your own!
  • Heavy Cream – You can substitute milk if needed.

Variations

apple pound cake sliced on a white platter, covered in apple glaze

How to Make Apple Pound Cake

  1. Prep – Grease 1 lb loaf pan and preheat oven to 300 degrees F.
  2. Make Batter – In a mixing bowl, beat butter until light in color . Gradually incorporate sugar and cinnamon until fluffy. Add eggs one at a time on low. Alternate adding flour and milk until smooth. Add vanilla.
  3. Add Apples – Fold in apples.
  4. Bake – Pour into loaf pan and fill 3/4 high to compensate for rise. Bake one hour five minutes or until a toothpick comes out clean.
  5. Glaze – Top with glaze.

Tips

  • Bring ingredients to room temperature for the perfect crumb.
  • Use full-fat ingredients (no margarine).
  • The best way to prevent over or under-baking is to use the toothpick test. Insert a toothpick into the center. When it comes out clean and the crust is golden brown., it’s done.

pound cake recipes

How to Store Pound Cake

  • Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days. Once you cut pound cake, moisture begins to escape. Use plastic wrap to cover the exposed slice.
  • Refrigerate – Pound Cake can be store refrigerated up to 5 days. Cover with plastic wrap and store in an airtight container or bag. 
  • Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
apple pound cake sliced on a white platter
Two different gold loaf pan sizes on a white marble surface

My Favorite Loaf Pan

This gold touch loaf pan bakes evenly and offers a smooth release.

More Amazing Apple Recipes

4.92 from 59 votes

Apple Pound Cake

This simple Apple Pound Cake is dense, full of that buttery flavor synonymous with pound cakes, loaded with fresh apples that keep it moist and covered in an incredible glaze that slices perfect, every time.
Prep: 10 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 15 minutes
Servings: 10
Pin Rate Print
Save this recipe!
Enter your email and I’ll send it to you!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 1 cup unsalted butter softened to room temperature
  • cups white granulated sugar
  • ½ teaspoon cinnamon
  • 3 eggs room temperature
  • 2 cups all-purpose flour
  • ¾ cup milk room temperature
  • 2 teaspoons vanilla extract
  • 2 apples peeled and chopped

Optional Glaze

  • 6 tablespoons butter unsalted, melted
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
  • 3 tablespoons heavy cream can substitute milk

Instructions 

  • Grease 1 lb loaf pan and preheat oven to 300°F.
  • In a large mixing bowl, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and cinnamon until light and fluffy.
  • On low, add eggs one at a time until just incorporated.
  • Gradually add flour and milk alternating until smooth. Add vanilla extract. Fold in apples.
  • Pour batter into loaf pan and fill ¾ high to compensate for rise. Bake 65 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Optional: Top with glaze.

Optional Glaze

  • In a large mixing bowl, combine butter, powdered sugar, vanilla and heavy cream on medium until smooth.
  • Warm in microwave 30 seconds to make it a pourable. Pour over top of pound cake and allow to set before slicing.

Julie’s Tips

Tips
  • Bring ingredients to room temperature for the perfect crumb.
  • Use full-fat ingredients {no margarine}.
  • Bake until a toothpick comes out clean and the crust is golden brown.
  • Store covered at room temperature – an upside down bowl will do, for up to 5 days. Once you cut pound cake, moisture begins to escape. Use plastic wrap to cover the exposed slice. Sliced pound cake keeps for 3-4 days.
Calories: 418kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 190mg | Potassium: 116mg | Fiber: 2g | Sugar: 35g | Vitamin A: 693IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Explore More

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this Recipe




75 Comments

  1. I want to make ALL your pound cake recipes! I love pound cake of all kinds, especially interested today in the apple version. Can you tell me if it can successfully be made gluten free?

    1. Hi there!
      I’ve never made these recipes with gluten free flour, but I’d love to try! Please let me know your experience if you decide to give it a go so I can share with readers. Thanks so much for reading along!
      Julie

  2. 5 stars
    Added all the batter (a little more than 3/4) it made a pretty big loaf! I needed to bake it for an extra half hour but it was delicious, thank you!! I had sweeter apples so I chopped them up fine and let them sit in a little lemon juice before folding them in. New family favorite! Probably can try with peaches for summer!

  3. 5 stars
    This cake (recipe doubled) filled an eighteen cup tube cake pan to within ½-¾ full. It is currently in the oven which I think will take at least one and half hours or more to bake. The batter tasted wonderful and if it tastes as good when baked, it should be a winner. The recipe shows amounts for tripling, I can’t imagine the size pan needed to bake that large of a cake or the amount of time needed to bake through. Thank you for recipe and the upsizing amounts.

    1. I have the adjustable scale for all my recipes, but yes, sometimes it doesn’t apply. Though it’s so good I’d like triple! Enjoy!

  4. 5 stars
    My family and I love pound cake but we have several who are allergic to gluten so I was thrilled to see the moment regarding this cake being delicious using gluten free flour! I will make it today!