Apple Pound Cake

  • Yield: 10 servings
  • Prep: 40 mins
  • Cook: 80 mins


1cup butter, softened
1cup sugar
4 eggs
1/2teaspoon lemon zest
2tablespoons lemon juice
1/4teaspoon baking powder
2cups all-purpose flour
2cups peeled, cored and well chopped tart baking apples
Cinnamon Swirl:
1/2cup sugar
2teaspoons ground cinnamon
2tablespoons flour
2tablespoons butter
1cup confectioners' sugar
1tablespoon lemon juice
1 to 2tablespoon milk


  1. Preheat oven to 300F. Generously grease and flour a 9-by-5-by-3-inch loaf pan.
  2. Cream butter and sugar in a large mixing bowl until very fluffy (about 10 minutes).  Add eggs one at a time. Mix well. Add lemon zest, juice and baking powder. Fold in flour just until smooth. Stir in apples until evenly blended.
  3. To prepare the swirl, combine sugar, cinnamon, flour and butter and stir until smooth.
  4. Spoon half the batter into prepared loaf pan. Spoon swirl mixture evenly over top.  Cover with remaining cake batter.
  5. Bake for 80 to 90 minutes or until golden and center springs to the touch. Set aside to cool.
  6. To prepare the glaze, combine confectioners’ sugar, lemon juice and milk. Add more milk or more confectioners’ sugar to reach desired thickness. Glide a knife gently around the edges of the cake and turn onto a small platter. Drizzle glaze on top.

Recipe by Mary Carter.

Nutritional Info *per serving

  • Glycemic Load 20.58
  • Calories 480
  • Fat 23g
  • Saturated Fat 14g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 130mg
  • Sodium 230mg
  • Potassium 70mg
  • Carbohydrate 63g
  • Fiber 1g
  • Sugars 42g
  • Protein 6g
  • Trans Fat 1g
  • Vitamin A 15%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 10%