Apple Pound Cake

Total Time:
2 hr 15 min
15 min
30 min
1 hr 30 min

16 to 20 slices

  • 5 jumbo-sized eggs, separated
  • 1 cup buttermilk
  • 4 sticks butter, plus 1 tablespoon, for pan
  • 3 cups cake flour, plus 2 tablespoons, for pan
  • 1 Granny Smith apple, peeled, cored and diced into 1/8-inch pieces
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 2 1/2 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 teaspoons baking powder
  • Special equipment: 10-inch Bundt cake pan

Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)

Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.

In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.

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4.3 101
I haven't even attempted to make this pound cake, and I won't. After scanning over the ingredients, I knew immediately 4 sticks of butter was WAY too much. The reviews confirmed this. I'm actually slated to start a pound cake business next year & have been testing pound cakes religiously for some time, & baking in general for over 17 years. Instead of cutting the amount of batter in the pan, I would cut the 4 sticks of butter to 3. Also, cake flour is very delicate, and this is another reason the cake never seems to get "done" no matter how long you bake it. It doesn't have the same amount of protein that all purpose does, and this helps bind the cake and give it body. Make it 2 cups of all purpose flour & 1 cup of cake flour. The eggs can be put in whole, & yield a perfect result; no need to separate. I would also put 2 tsp. baking powder & 1 tsp. baking soda. Since there's buttermilk, which is acidic, it's a good idea to have baking soda to balance it, as it's alkaline. Good luck. item not reviewed by moderator and published
This cake was so incredible. I couldn't stop eating it. It was moist and so tender. BE SURE TO TAKE OUT 1/3 OF THE BATTER AND BAKE IN SEPARATE LOAF PAN. Thanks for sharing this gem, Sunny. item not reviewed by moderator and published
Hardly any apples in the recipe and too much butter. You should call this cake, "butter cake"! Very disappointed. item not reviewed by moderator and published
Followed the recipe and the cake is great. Moist and flavorful. Made a glaze of confectioners sugar and apple liquor. Way to go. The recipe makes a lot of batter. I used the extra batter to make cupcakes Made12 standard size cupcakes. Baked them in the 325 degree oven for 18 to 20 minuites. They were moist and delish! item not reviewed by moderator and published
This is a good recipe for pound cake!!!Delicous item not reviewed by moderator and published
This cake was a big hit. I followed the recipe to the letter, except I used Pam spray with flour to oil the pan. While the recipe calls for a 10-cup bundt pan, I used the Nordic 15-cup Anniversary Bundt pan. Once in the oven, the batter rose to the extreme top of the pan - a quarter inch more and it would have spilled over, so a 10-cup pan is too small. Also, I lightly pounded the pan on the counter to get out the air bubbles. When I did this, apparently the apples fell to the bottom of the pan. This turned out to be a fortunate accident. The apples did not burn, but instead created a pretty pattern on the top of the cake when it was flipped out of the pan. item not reviewed by moderator and published
i have made this cake 2 time and it came out good. you have to use a big bunt pan i have a 10 cup one that's the one i used and it went to the top but did not over flow it was fine. i cut out the lemon flavoring and add walnut . i thought that would be nice for the full. the cake is so light i am going to try whipping the egg whites in my other pound cake. i love this cake. every one should make it,just read the recipe all the way before making it and you should be fine. item not reviewed by moderator and published
I made this and I had wonderful compliments. I added an extra teaspoon of vanilla and an extra teaspoon of cinnamon I also added 1 cup of walnuts and 1/2 cup of raisins. on top of the cake, I premade oats,honey, raisins crumble granola on top. it was very delicious!!! item not reviewed by moderator and published
people please just get a bigger bundt pan i have use the pan you use to make angel food cakes you know the tall won with the smooth sides it works without the over flow and you use all the batter like you are suppose to item not reviewed by moderator and published

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