Maple Pound Cake

maple pound cake

Do you love maple? Do you love pound cake? I have been making this maple pound cake for many years. I originally found the recipe here on cookinglight. I modified the recipe by adding maple extract and replacing the milk with low fat buttermilk. I also reduced the flour which increased the moisture of the pound cake.  No matter what you do to this pound cake, you cannot get that deep nice maple taste without maple extract. I have tried replacing the sugar with pure maple syrup when I ran out of maple extract but I was definitely disappointed!

Carryover Books: Curious George Makes Maple Syrup (coming in January 2014!), Miss Maple’s Seeds

[tab title=”Ingredients”]
3/4 cup of softened unsalted butter

2 cups of light brown sugar

3 eggs

2 3/4 cups of all purpose unbleached flour

1/4 tsp of salt

1 teaspoon of baking powder

1 cup of low fat buttermilk

1 tablespoon of vanilla extract

1 tablespoon of maple extract
[tab title=”Preparation”]
1. Preheat oven to 350 degrees. Grease one standard loaf or four mini loaves.

2. Cream butter until light and fluffy.

3. Mix sugar with butter.

4. Add eggs one at a time and mix well after each addition.

5. In a separate bowl mix all dry ingredients (flour, salt, and baking powder).

6. Add flour alternatively with buttermilk into egg/sugar mixture starting and ending with flour.

7. Add vanilla extract and maple extract.

8. Bake mini loaves for about 30 minutes or until done and large loaf for about 60 minutes or until done.

9. Let cool on a cooling rack and store.

[tab title=”Photos”]

maple pound cake



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