Apple Soft Pound Cake 苹果磅蛋糕
Baked this simple apple soft pound cake with freshly grated lemon zest thus giving a subtle aromatic flavour. The apple crisp with lemon juice in the cake also had a lovely light effect that hits the taste buds. As I can’t wait to taste this soft cake immediately I cut it straight away just after cooling down and you can see from the picture the cake looks crumbly and seems like falling apart. So please remember to chill the cake first to get a perfect cut with a serrated knife.
Apple Soft Pound Cake
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 220g butter (room temperature) (7.93oz)
- 170g caster sugar (3/4 cup)
- 3 large eggs (about 210g) - separated
- 1 tsp vanilla extract
- 180g plain flour/cake flour (1.5 cup)
- 30g corn flour (1/4 cup) - corn starch
- 5g baking powder (1 tsp)
- 250g green apple, peeled and cubed and mix with 1½ tbsp lemon juice (about 2 cups)
- Lemon zest from 1 large lemon
Instructions
- Spray Non-stick spray evenly in 9 inch bundt pan or line two loaf pans and set aside.
- Cream butter and sugar till fluffy and pale then add vanilla extract, mix well.
- Add egg yolks into the batter one at a time and mix well before adding in another then slowly add in egg whites and mix well, stop machine.
- Sift plain flour, corn flour and baking powder together and fold into butter mixture with a rubber spatula.
- Lastly pour in lemon zest and apple cubes, mix well.
- Pour the batter into the prepared pan and place in the preheated oven at 180 deg C and bake for 35-40 mins or skewer comes out clean.
- Leave pound cake to cool in pan for 30 mins and remove cake then place on to rack to cool completely. Chill the cake for about 30 minutes before cutting.
- 苹果磅蛋糕
- 材料:
- 220克 温室牛油
- 3粒 大鸡蛋 (210克),蛋黄蛋白分开
- 170克 细砂糖
- 1茶匙 香草香精
- 180克 中筋面粉/低筋面粉
- 30克 玉米粉
- 5克 泡打粉
- 250克 苹果,苹果去皮和核,切丁状+1.5汤匙柠檬汁拌匀
- 1粒 柠檬皮屑
做法:
- 准备一个9寸蛋糕烤馍,涂油或2个条状烤盘(铺纸),备用。
- 奶油,细糖一起打发至呈现乳白及松发。蛋黄一个一个加入拌均匀,才下一个。然后慢慢倒入蛋白,拌匀即可。
- 把粉类过筛入牛油糊里,用橡皮刮刀翻拌均匀。
- 最后将柠檬皮屑和苹果丁加入一起拌匀。
- 将面糊到入烤摸。放入预热烤箱至摄氏180度,烘烤约35-40分钟或牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。
- 让蛋糕连烤摸待凉30分钟才脱模放在凉架上待凉。因为蛋糕非常的松软,建议把蛋糕放进冰箱冷藏30分钟后才切片享用。
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Apple anything puts a smile on my face but I love this cake! Gosh it looks delicious!
Butter, apples the moisture of this cake must be unbelievable-Delicious!Velva
simple and nice
look so delicious….
Nice cake and i like the cloth in ur background.
Haha made good use of it. I ever used my own dress as table cloth for food presentation :p
Angel, that cloth is actually an apron that made by my friend from US.
This is so beautiful ant tasty!
i love this refreshing cake, can i have a big slice? ^_°
How much I wish to have even just a piece. Beautiful pound cake and absolutely delicious…I can almost smell it from here!!
Nami, Really hope you can try this at home. Easy and delicious.
看来好香哦。。。。。。yummy!
Looks so yummy! I love anything apple! Gotta try!
嗯。。。加了lemon zest,肯定很好吃!!
我本来要加一点cinnamon powder,后来就放弃了,想看看效果是怎样,还好没有后悔 😀
Looks so yummy! I love cakes with fruits…bookmarking this, thanks for sharing:D
That texture and flavor look simply amazing!
Am I first today? I would love to have a slice for breakfast.
Yes you're number one. Sure can send you more than one slice.
I don't think I could wait for it to cool, I can just imagine how good it is all crumbly like that….heaven fore sure!
Hi Lyndsey, Because I was so craving to have a slice of cake after the long rest … hehee..
I just love seeing Ann back to action & share with us so many good dishes! I love this apple pound cake!
Thanks Jessie. I hope I didn't disappoint you.
dont bother if it's falling apart, it sounds yummy to me!!
I trust this must be very nice. May be I can try this out over the weekend.
Just, Yum, Ann! I like tne last pic, so cool …….. mmmm will copycat in the future! Thanks for sharing!
Cheah, Actually I wanted to use another bundt pan but I can't find it, they are all in the boxes 🙁
Hi Ann,
I’ve had a similar looking apple bundt cake at Caffe Beviamo in Tanglin and am excited to try this as I love that cake.
Question: will red apples also work in this recipe?
Secondly, do you use unsalted butter? Because I don’t see any salt in this recipe.
I do not see the usual liquid like milk in this recipe – is this deliberate?
Do you mean to say unmould cake from the cake tin after 30 minutes, to cool completely?
Lastly – what is the best way to store leftovers – in the fridge? Can it freeze well?
Thank you!
Hi Cake gal,
Is better to choose red apples that are crunchy. I usually used unsalted butter for my recipes unless otherwise stated.
You don’t need to use milk in this recipe as the apples will become juicy that will keep the cake moist as well.
Yes, leave the cake in the pan after baked for 30 mins, then remove cake and cool on wire cake to cool completely.
The cake is not very big, so you can just chill the cake in the refrigerator for 2-3 days.
Thank you Ann for your prompt response. I’ve baked the cake and find it delicious. But because the lemon flavour is stronger than the apple flavour, I decided to try baking another version without the lemon juice or zest at all for a stronger apple flavour. I am trying to replicate the one I had in a cafe somewhere.
For the second cake, I increased the apples to 280g (I used Envy red apples cos that’s what I had in fridge). Somehow, it then tasted very bland, not sweet at all, with no apple flavour – any advice for me to increase the apple flavour? Is your cake very “apple-y tasting” because you used green apples (I imagine it will be even less sweet than my cake, cos Envy apples are qt sweet)?
I am skipping the usual cinnamon or rum too, because the cake I had in the cafe only had a strong apple and butter flavour, nothing else (I think!)
Thanks for the recipe!
Can I also clarify – do you mean corn starch or corn flour in your ingredients list? I used this, correct? https://redmart.com/product/pagoda-pure-corn-flour-9983
Hi Cake gal, The corn flour that we used in Singapore and Malaysia is actually corn starch (usually for thickening in soup).
Hi Ann, I’ve been making this cake for years and it’s always been one of my favourite pound cakes because it’s so soft. Just wondering, what’s the reasoning behind beating in the egg yolks first before adding the egg whites? I noted the first time I made it that the eggs were separated but the whites weren’t beaten separately, which is what I expect whenever eggs are separated. Does this contribute to the softness of the cake?
I also noticed you don’t seem to have used this recipe as a base for other pound cake recipes – does this particular combination only work with added fruit (e.g. apples) or can it be baked without the apples and result in the same softness?
Thanks for any guidance/advice!
Hi Lianne,
By mixing the whole eggs together with the flour will create a denser texture in the cake. For adding the egg white to the yolk batter will make the cake tender after baked. Another reason for this cake is moist and tender are due to the apple cubes produced more juicy to the cake. You can also try any stone fruits like peach, plum etc but I still think apple is the best.
I like to try different method of baking pound cakes as they resulted different texture after baked to share with my readers. Personally I’ve baked this cake many times 😀
Hello there Ann, boy am I glad I found your blog. I had the sudden craving for a non apple pie kind of recipe and I happen to have apples in the fridge. Google led me here. I bake 2 batches of the recipe and I got 4 loaves of this wonderful cake. The cake will be enjoyed by my classmates tomorrow. I super love the taste and softness of it.
I will definitely be baking this again. Thanks for sharing the recipe!
Hi Dottology,Thank you for trying my recipe. Hopefully you and your classmates will enjoy this cake.Happy weekend 🙂
Hi Ann
This is the first time I baked a pound cake. The cake turned out to be very soft, and crumpled easily. Is it normal? Also, must I chill the cake before serving? Is it because I didn’t chill the cake that’s why it crumpled?
Hi Wendy, Yes the cake is soft and crumbly. That was I said chill the cake first before cutting. After cutting can keep the cake in room temperature.
Oh I see. Ok I will try chilling the cake the next time. Thanks for sharing 🙂
Wonderful dessert… I am wanting to add some cinnamon for some reason…
HMMM… going to ponder this a bit and give it a try. thanks for sharing
Dave at eRecipeCards.com
Thank you Dave. I also thinking of adding some cinnamon at first but since I'd tried that before so I changed to lemon this time. The flavour is amazing!
hi ann, may i know the size of your bundt pan? thanks 🙂
Claire
Sorry Claire that I did not reply to your comment promptly. The size of the pan is 9 inch.
Hi Ann,
Your pound cake looks so delicious with chunks of apples! I would love to have this with a cup of warm tea!
Must be too delicious that you can't wait to have a bite haha! I also want some!..n more pls!
这看起来很不错叻!这回家里的青苹果有着落了。把食谱带回家了。。。谢谢^^
Angie, 真的不错哦!值得试试看。
enjoy this apple pound cake with a cup of coffee, sure yummy!
I love apple! This is definitely a must try cake when i am back from holiday!!! Now i am drooling over here 🙂
Ellena, Are you going to use your HCP to bake this cake?
Hope you've an enjoyable holiday with your family.
Finally I made this today!!!! And it is sooo yummy! Thanks for the recipe 🙂 At first I did thought of using HCP but then since I wanted to share it with bestie i think i better bake in 2 loaf tins :p
Loves simple cake. Looks soft and delicious.
fuiyoh makes me drool
Hi Ann, I have baked this cake and received compliments, thanks for sharing!
Very delicious! Baked it today to raving reviews. Moist and flavourful. Thanks Ann for a great recipe!
Hi, thanks for sharing! tried baking and the apple cake was so yummy! =) thanks
You're welcome. So glad you loved this cake 🙂
cake cakes with fresh fruits ingredients.
hai Ann, looks so yummy! I love this apple pound cake 🙂
HI CT,WOW! Your apple pound cake looks pretty. Thanks for trying :))
Hi Ann, this looks good!
Soo plain and yet fantastic. Thank you!
Hi Ann, your apple pound cake look so good, love the moist texture. Beautiful photos. Have a nice weekend.
Your cake looks so incredibly soft and moist. I'll bet it was really good!
❤Olá, amiga!Delicioso… estou com água na boca.Bom fim de semana!Beijinhos.Brasil♫♪·.♪♥
I love the look of this cake, Ann. The picture says it all! The softness and it looks very moist and my favorite — the brown crust. Delicious looking cake. Perfectly done. I hope you are having a wonderful week, Ann!
Just when I thought I may have the chance to savour your baking & u're telling me u'll be leaving S'pore. Sigh! Gonna miss u, dear!
Shirley, I be back soon!
Ann , I want a slice or more of this delicious cake , too ! lol Love the addition chunky apple and it really looks moist and soft ! I still need to buy a bundt cake pan though 😛 😀
Anne, quickly go and get the bundnt pan. You'll be very happy after the cake is baked.
I like to bake with apples, and this seems a perfect afternoon tea cake recipe with apples.
This looks gorgeous! So deliciously good!
Hi Ann,
I’ve had a similar looking apple bundt cake at Caffe Beviamo in Tanglin and am excited to try this as I love that cake.
Question: will red apples also work in this recipe?
Secondly, do you use unsalted butter? Because I don’t see any salt in this recipe.
I do not see the usual liquid like milk in this recipe – is this deliberate?
Do you mean to say unmould cake from the cake tin after 30 minutes, to cool completely?
Lastly – what is the best way to store leftovers – in the fridge? Can it freeze well?
Thank you!
Hi Cake gal,
Is better to choose red apples that are crunchy. I usually used unsalted butter for my recipes unless otherwise stated.
You don’t need to use milk in this recipe as the apples will become juicy that will keep the cake moist as well.
Yes, leave the cake in the pan after baked for 30 mins, then remove cake and cool on wire cake to cool completely.
The cake is not very big, so you can just chill the cake in the refrigerator for 2-3 days.
Thank you Ann for your prompt response. I’ve baked the cake and find it delicious. But because the lemon flavour is stronger than the apple flavour, I decided to try baking another version without the lemon juice or zest at all for a stronger apple flavour. I am trying to replicate the one I had in a cafe somewhere.
For the second cake, I increased the apples to 280g (I used Envy red apples cos that’s what I had in fridge). Somehow, it then tasted very bland, not sweet at all, with no apple flavour – any advice for me to increase the apple flavour? Is your cake very “apple-y tasting” because you used green apples (I imagine it will be even less sweet than my cake, cos Envy apples are qt sweet)?
I am skipping the usual cinnamon or rum too, because the cake I had in the cafe only had a strong apple and butter flavour, nothing else (I think!)
Thanks for the recipe!
Can I also clarify – do you mean corn starch or corn flour in your ingredients list? I used this, correct? https://redmart.com/product/pagoda-pure-corn-flour-9983
Hi Cake gal, The corn flour that we used in Singapore and Malaysia is actually corn starch (usually for thickening in soup).
Hi Ann
This is the first time I baked a pound cake. The cake turned out to be very soft, and crumpled easily. Is it normal? Also, must I chill the cake before serving? Is it because I didn’t chill the cake that’s why it crumpled?
Hi Wendy, Yes the cake is soft and crumbly. That was I said chill the cake first before cutting. After cutting can keep the cake in room temperature.
Oh I see. Ok I will try chilling the cake the next time. Thanks for sharing 🙂
Hi Ann, I’ve been making this cake for years and it’s always been one of my favourite pound cakes because it’s so soft. Just wondering, what’s the reasoning behind beating in the egg yolks first before adding the egg whites? I noted the first time I made it that the eggs were separated but the whites weren’t beaten separately, which is what I expect whenever eggs are separated. Does this contribute to the softness of the cake?
I also noticed you don’t seem to have used this recipe as a base for other pound cake recipes – does this particular combination only work with added fruit (e.g. apples) or can it be baked without the apples and result in the same softness?
Thanks for any guidance/advice!
Hi Lianne,
By mixing the whole eggs together with the flour will create a denser texture in the cake. For adding the egg white to the yolk batter will make the cake tender after baked. Another reason for this cake is moist and tender are due to the apple cubes produced more juicy to the cake. You can also try any stone fruits like peach, plum etc but I still think apple is the best.
I like to try different method of baking pound cakes as they resulted different texture after baked to share with my readers. Personally I’ve baked this cake many times 😀