Friday 6 July 2012

Soft Apple Pound Cake

I have being craving for Cakes which made with "apple" ever since my last "Apple Crumble Cheesecake" from Starbucks a few weeks back. So when I came across Ann's "Apple Soft Pound Cake" post from her website last month, I told myself I must bake it after my Cruise Trip.

And after the holidays break, I finally managed to settle down with some free time to bake this cake while my kid is at school. Honestly I love this cake because of it's ingredients used, as you notice this is definitely a rich butter cake with hint of lemon scent that makes it prefect for afternoon tea.


Ann used a 9" Bundt Pan for this recipe whereas I have swapped it with 2 small loaf tins because I gave one to my bestie as a gift and I prefer a whole cake instead of cutting it into slices. And to make it look more presentable, I also decorated one of the loaf with some extra thin apple slices to give it a rustic outlook after baked.

Recipe adapted from Anncoo Journal, Apple Soft Pound Cake.

(Make: 2 tins (17cm x 8cm x 6cm) | Preparation: 15 minutes | Cooking: 40 minutes)

220g Unsalted Butter, room temperature
170g Sugar
4 Eggs(55g each), separated
1 Teaspoon Vanilla Extract
180g Plain Flour
30g Corn Flour
5g Baking Powder
2 Green Apple(250g), peeled and cubed
1 1/2 Tablespoons Lemon Juice
Lemon Zest, from 1 large lemon

1. Grease a 9 inch bundt pan or line two small loaf pans (17cm x 8cm x 6cm) and set aside while preparing the batter.

2. Cream butter and sugar with electric mixer until fluffy and pale (about 5 - 8 minutes depending on your mixture) before adding in the vanilla extract and mix well.

3. Add one egg yolk at a time into the batter and beat well. Next slowly adding in the egg whites and beat till well combined.

4. Sift the flour mixtures (plain flour, corn flour and baking powder) and fold it into the batter using a rubber spatula.

5. Lastly stir in the apple mixtures (green apple cubes, lemon zest and juice) and mix well.

6. Pour the batter into the prepared pan and place in the preheated 180 degree Celsius oven and bake for 35 - 40 minutes or when a skewer insert into the centre and comes out clean.
7. Leave pound cake to cool in pan for 30 minutes, remove and place it on rack to cool completely. Chill the cake before cutting to prevent it from crumbs.

We all loved this yummy pound cake which was moist and perfumed with lemon scent as well as crunchy texture from the green apple. Moreover it was also well received by my bestie and her family too. As I didn't read carefully on Ann's instructions (mentioned in her post) to chill cake, it tends to be a little crumby when I try to cut. If you like Sara Lee Butter Pound Cake, this is far much better than that which you should try making some at home.


  1. WOW! Beautiful!! I love you added thin slices of apple on top. Will definitely do that the next time when I bake this cake again as my family loved this apple cake very much.

    1. Hi Ann,

      Thanks for sharing this wonderful Soft Apple Pound Cake recipe. Everyone loves it and I will sure to make it again soon :)

  2. So soft and smooth! I love it.

  3. Wow, this looks incredibly fluffy! Need to get on this ASAP.

  4. Oh so beautiful! I saw these from Ann's blag a while ago and book marked it...but haven't got a chance to make them yet. I guess I need to to grab some green apples and make this cake over the weekend. :)

    1. Hi Amy,

      Yup! This is indeed a beautiful tea cake that you should try it out. I am sure you and your family will loves it as much as we do :)

  5. Hello Ellena
    Thanks for the soft apple pound cake recipe.
    I'll create one for sure, my kids are gonna like it :)
    If you don't mind, can you submit your soft apple pound cake photo in ?
    It's a food photography site full of all DIY food pictures from members around the world. submit by yourself and let me know when you did, so I can share it.

    1. HI Jenny,

      Thanks for your kind words. I am try to create an acc with but when i click submit photos nothing seems to happen so i can't submit the photo. Do let me know what had I miss out :)

  6. Thanks for your invite Carole :)

  7. Ellena, thanks for linking this in to Food on Friday. Have a super week.

  8. Hi Ellena

    Once again, as I said (fr steamed chicken rice post)..browsing yr blog is just simply fantastic..
    I am now trying out this soft apple pound cake...and as you had mentioned abt chilling it first before slicing it out so that it will not break into pieces. I will take note on that but is it still necessary to put it in the fridge again or I can just simply leave it in the cake tray after the slicing.

    1. Hi Jennifer,

      You can leave the cake in the fridge for about 30mins to firm it before cutting, then after cutting you can served it or keep in the fridge (thaw a few mins) before eating. HTH

  9. You ALWAYS make good pound cake. I've seen so many kinds of pound cake from your site and still amaze me with new recipe! I love the apple on top. Such a cute decoration!!

    1. Thanks Nami,

      Indeed Ann's (Anncoo) recipe is sooo good that we finish the cake within a day :)

  10. Hi, I just came across your blog and this recipe a few days ago and it hit me in the face with a big Hello! I just made this and it is SO GOOD. It is still a little crumbly, even after I chilled it, but wow, lovely moist light cake with the taste of fresh apples. Thanks for posting this. I'm going to have a look through the rest of your recipes now.

    1. Thanks for your kind words Grace. Indeed Ann's sharing of this recipe is a HIT!!!! We all love it to bits :)

  11. Hi Ellena, can i chk with u whether can i use red apples instead of green ones? Thanks
    Last week i jus baked the mixed fruits cake n my family love it! Thanks again:)

    1. Hi Florence,

      Sure you can use red apple for this, perhaps gala apple will be great if you can find :) But then i still prefer green for it's authentic apple cake taste :)

  12. Dear Ellena,
    The cake is marvellous. Thank you for sharing this lovely recipe!


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