Apple Juice Pound Cake Recipe

There are few things more satisfying than baking a cake from scratch. It’s even better when you have the perfect ingredients to make it happen! One of my favorite recipes is this Apple Juice Pound Cake recipe that uses apple juice instead of water and packs in some extra flavor with cinnamon and orange zest. I’ll walk you through how to make this delicious dessert, step-by-step.

For my apple Bundt cake, I use Juicy Juice 100% Juice because it is our favorite shelf-stable apple juice brand.

I know you love to bake and I know that sometimes you need a little guidance. So today we are going to talk about the basics of greasing your pound cake pan. The first thing is to have all your ingredients out on the counter so they’re ready to go when it’s time for them. Next, grease and flour the inside of the cake pan with butter or shortening and then dust it with flour. You’ll want enough flour so that there aren’t any dry spots in the bottom of the pan, but not too much because you don’t want it caked up on top of your batter. Finally pour in your batter! Super easy right? Now get baking!

Don’t overmix the batter. Overmixing can lead to tough texture in cakes because of too much gluten development.

Use room temperature butter and eggs. A room temperature butter is more pliable and easier to cream with sugar. This will make the cake lighter, as well as giving it a nice flavor.

Make sure to mix the flour with baking powder, and salt before adding it into the wet ingredients so that they’re well combined.

To mix the ingredients together more easily, use a stand up mixer or blender. You can also pour the dry ingredients into one bowl and the wet ingredients into another then combine them on low speed as they are added to each other- this will help avoid over mixing your batter which can lead to tough cakes. Your batter should resemble thick pancake batter when it’s done!

Apple cider can be used instead of apple juice.

For those of you who are looking for a cake icing recipe that is both delicious and easy to make, this Apple Juice Cake Icing recipe will do the trick. All it takes is two cups of powdered sugar, 3 tablespoons of milk, 1/2 teaspoon vanilla extract, and 2-4 teaspoons apple juice. Use your favorite cake as the base layer and then top with this tasty icing!

Allow the bundt cake to cool completely before slicing into thin slices. This will help avoid crumbs or icing from sticking together as they freeze. 2) Wrap each slice individually in aluminum foil or place them all on a cookie sheet lined with parchment paper, making sure not to overlap any pieces. Place in the freezer for about 2 hours until solidified, then transfer into resealable bags for storage. Your pound cake slices with last up to 3 months when stored properly.

This Apple Cake produces a moist, tight, fine crumb and is dense! In fact, I feel like this cake weighed like 5 lbs!

Enjoy your Apple cake with a hot cup of coffee. It is perfect for tea or coffee because the flavors are not overpowering.

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