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Sparkling Cider Pound Cake Recipe
Sparkling Cider Pound Cake Recipe photo by Taste of Home

Sparkling Cider Pound Cake Recipe

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4.5 21
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This pound cake is incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and the glaze gives it a delicious and unique flavor. I love everything about it! — Nikki Barton, Providence, Utah
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 12 servings


  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sparkling apple cider
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 3 to 4 teaspoons sparkling apple cider

Nutritional Facts

1 slice equals 306 calories, 13 g fat (8 g saturated fat), 83 mg cholesterol, 156 mg sodium, 46 g carbohydrate, trace fiber, 3 g protein.


  1. Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment paper; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.
  3. Transfer to prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  4. In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over sides. Yield: 12 servings.
Originally published as Sparkling Cider Pound Cake in Taste of Home September/October 2013, pjls

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Reviewed Jan. 25, 2016

"I'd tried this recipe for the first time. I admit that I had made adjustments: used 1/2 tsp. each salt and baking powder and added 1 tsp. lemon extract with the eggs. I used Martinelli's Sparkling Apple-Cranberry Juice for a different twist. For the glaze, I'd used 2 round soup spoonfuls of the juice!

For the pans, I did grease and flour my pans and used two 7-1/2x3-1/2" loaf pans the first time around and two 5x3" loaf pans and one 7-1/2x3-1/2" loaf pan the 2nd time around. I found that for me, it was hard to get the loaves out the first time after the 10 minutes of cooling. The 2nd time around, I'd turned the loaves out after they were done. The other reviews shared by the people who made this recipe were very helpful-I admit that I have had to see what worked for me with this recipe! Plus, I'm living on my own now and so I share the results from the recipes I test with the weekly Social Hour group and now with our coffee shop-also family friends, and former neighbors! delowenstein"

Reviewed Oct. 10, 2015

"Made this for my family and not quite sure what happened. It tested done but when I served it the texture was very strange. I may try again sometime."

Reviewed Sep. 23, 2015

"I want to first say that I sometimes get a little annoyed with reviewers who post numerous substitutions to a recipe before even trying it. Having said that, I really wanted to try this but couldn't find the sparkling cider in my grocery store. I decided to substitute the cider with 1/4 c. fresh lemon juice and 1/4 c. Sprite to make up the 1/2 c. of sparkling cider. I also added 1 tsp. lemon zest to the recipe without changing anything else. (I also added a little lemon juice and Sprite to the glaze.) It was so delicious! The texture and density was perfect and I loved the buttery, mellow lemon flavor. My husband couldn't stop raving about it! I will try the recipe again when I find the sparkling apple cider but the lemon is a wonderful substitution. Great recipe!"

Reviewed Sep. 19, 2015

"What a great idea to use sparkling cider - what a great dish absolutely loved it"

Reviewed Apr. 6, 2015

"I seriously love this pound cake! Delish!!!!!"

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