Apple Pound Cake

Kitchen Tested
  • Yield 10 servings
  • Prep 40 mins
  • Cook 80 mins

A fancy-dress cake, with a swirl and a glaze.


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



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