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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 like this red velvet pound cake, this mardi gras king bundt cake, or this pumpkin spice bundt cake!
But this cake is soft, moist, and beautifully flavored with maple. It tastes like Fall and it makes me peer out my windows expectantly, waiting for the first leaves to start turning! I lean into those maple cravings with maple pecan pie bars, homemade maple butter, maple mashed sweet potatoes, and these pumpkin cupcakes with maple cream cheese buttercream !
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’. And if you’re looking for an alternative glaze, consider my Donut Glaze Recipe or the maple frosting I serve on my applesauce cake!
Maple Pound Cake
Ingredients
For the Cake:
- 1 ½ cups Butter cool but pliable
- 2 ¼ cups Sugar
- 6 Eggs
- 1 cups Maple Syrup Grade B
- 4 cups All Purpose Flour
- 1 teaspoon Salt
- ¼ teaspoon Baking soda
- ¾ teaspoon Cinnamon
- 1 cups Sour Cream full fat for the best flavor & texture
- 2 teaspoon Vanilla extract
Maple Glaze
- ½ cups Confectioner’s Sugar
- 1 Tablespoon maple syrup or more to taste
- 1/8 teaspoon Kosher salt
- 1 Tablespoon Whole Milk or more to desired consistency
Instructions
- 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!
Video
Notes
Nutrition
Before You Go
We hope you enjoyed this chef-tested recipe! Check out our other cake recipes, or just make your way to Sour Cream Pound Cake next!
I followed the technique for flouring the pan and turned it out onto a plate right out of the oven no problem. Love maple walnut so added walnuts to the batter. Whole family
proclaimed it delicious so definitely will be making it again.
Hi Andrea! I’m so thrilled to hear that! I recognize how hard-earned a whole family proclamation can be, and I’m so happy you came back to share it with me.
❤❤Everyone at my reunion loved this Bundt cake and said the recipe is a keeper! If you coat your pan as she states it will come out of the pan after completely cooling in the pan. I had my reservations but walked away to let it cool. Not sure if needed but before leaving to cool, I also cut away the center hole that was higher and covering some of the hole and pushed the sides in a little all the way around to help with the cooling process and release. Repeated with pushing the sides of cake away from the pan before turning onto my cake dish. I didn’t want to use a knife.
Hi Karen, Great tips! I totally do that too, but sometimes I forget and do it after it cools and it still works. Not scratching the bundt pan is SOOO important. I wish they made a tool. Maybe a silicone offset spatula would work, if they sell those! Happy baking!
Okay, this pound cake is legit!!!! She is right in that the texture is perfection. I also baked it for around 70 minutes. It has a maple flavor with a pound cake texture. I’m excited to try her pound cake recipe next!!!!! But i’m totally sold on her recipes after trying this recipe first!!!!
This pound cake is glorious, I’m so glad you enjoyed! Happy baking!