Sparkling Cider Pound Cake with …

School is back in session (for most) which means fall is right around the corner :) Fall is by far my favorite season! I love everything about it! The colors, the smells, the food, the change in heat… I really can’t wait for it to start!

This pound cake is wonderful and completely reminds me of fall with every bite.  The Sparkling Cider give it a delicious and unique flavor. I have seen a few recipes out there for pound cake, so I combined a few and put my own twist with the Sparkling Cider and it turned out incredible!

4.3 from 4 reviews
Sparkling Cider Pound Cake with Sparkling Cider Glaze
This recipe is incredible! The Sparkling Cider gives it such a unique and delicious flavor.
Recipe type: Dessert
Serves: 1 loaf
  • ½ cup butter, softened
  • ¼ cup shortening, (you can sub butter as well for this if you prefer)
  • 1½ cups sugar
  • 2 eggs
  • ½ teaspoon butter extract (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1½ cups flour
  • ½ cup Sparkling Cider, I love Martinelli's brand
  • 1½ cups powdered sugar
  • ¼ cup Spakling Cider
  1. Cream butter, shortening and sugar together in a large bowl.
  2. Beat in eggs one at a time along with the butter extract.
  3. In a small bowl, combine salt, baking powder, and flour and stir to evenly combine. Add alternately with ½ cup sparkling cider to the wet ingredients and beat until well incorporated.
  4. Pour into a greased and floured 9 inch by 5 inch loaf pan.
  5. Bake at 325 degrees F for about 60-70 minutes or until the top is golden brown and until a toothpick can be inserted and come out clean. Let cool in the pan for 5-10 minutes then transfer to a cooling rack.
  1. In a medium bowl, whisk sparkling cider and powdered sugar until smooth consistency is reached. Poor over cooled pound cake.


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  1. jeanette

    Could the shortening be replaced with (more) butter? Do you think it’d be okay, I try to stay away from shortening.

    • Chef in Training

      I used Crisco All-Vegetable Shortening and it says on the can that it has 0g Trans Fat. You could try using butter and I am sure it would still be fine. Shortening is a different than butter because it has no added water in it, therefore giving it more structure and a lightness to it. If you do try it will butter subbed, let me know how it turns out for you.

    • Jennine W

      The best substitute for vegetable shortening is lard. The only way to get vegetable oils to solidify at room temp is to hydrolyze them, even if it is trans fat free. Animal fats are fully hydrolyzed naturally (within the animal) and require no chemical modifications in production. Another substitute I always use is plain old vegetable oil, which is what shortening is made from, minus some extra hydrogens. I have never had any trouble with these substitutions… happy baking!

  2. Barbara Cash

    Nikki, this looks delicious! Can’t wait to try it. Think it would be really great on a cool fall morning with a cup of coffee! Love all you posts/recipes.

  3. I can’t wait to serve this on New Year’s Eve with tall glasses of apple cider all around–thank you for yet another wonderfully creative recipe!

  4. Doreen


    Since Fall is right around the corner, I have been looking for a moist Maple Cake recipe. Most of the recipies I have found have come out dence, or heavy with no flavor. I also have notice not many good recipies on Moist Maple Cake’s. Your help is really appreciated.
    Happy Baking!

  5. Ali

    Sounded so amazing I had to try it today. The only sparking cider my store had was apple/cranberry. For some reason mine took about 50 min to cook. I tried to remove it from the pan to cool after 5 min like stated, and it fell apart :( Perhaps a longer cooling time in the pan maybe??? The crumbles tasted amazing though :)

  6. Jenna

    Could I make this in a mini muffin pan (easier to share with college classmates) and if yes, should the baking time be adjusted?

  7. kate

    hi there! just an FYI, i’ve found a nice alternative to the powdered sugar glaze (confectioners sugar is too much for even my sweet tooth.) i combined one cup of the cider with a tablespoon of brown sugar and a dash of cinnamon in a saucepan – i let it simmer while the cake was baking, until it was reduced to a thick 1/4 cup. just an idea!

  8. Hi Nikki,

    My name is Warren, and I work as the Social Media Coordinator at S. Martinelli & Co.. I wanted to let you know that I came across your blog post this morning, and it looks so delicious, that we’ve shared a link to this recipe on our Twitter ( and Pinterest ( pages, and have scheduled it to be shared on our Facebook page ( later this evening.

    Keep up the good work, and thanks for recommending that folks use Martinelli’s when making this recipe!


    Warren Sampson
    Social Media Coordinator, S. Martinelli & Co.

    • Diana McLean

      Warren , it was so interesting to read your comment . The recipe looked so amazing . I wasn’t sure where to get the sparkling cider so I googled martinellis sparkling cider , then used the store locator -wow it’s at Target, Cvs , meijer and severs, other store nearby. I will buy some and make this ! I will be a new customer because of Nikki’s recipe !

    • Chef in Training

      I am not sure. I have never made that substitution before. If you try it out, you will have to let me know if it worked or not. I would be interested to hear :)

  9. Cheryl

    This totally caved in on me. I don’t believe there is enough baking powder. I believe it would need closer to 1 full teaspoon to rise appropriately. Otherwise I think it will taste great.

  10. yvonne

    I used 1 cup sugar and added a small grated apple and some cinnamon and nutmeg…so delicious and moist. I didn’t use the glaze it was so good without.

  11. Ashley K

    Hey! I need some advice of maybe a change of cook time or temp….I’m making three at once (one for my prego friend, a new neighbor who already probably hates my loud dog, and of course one for us!) and I’m not sure if I need to change the way I cook it.
    I found a website that said to increase the temp by 25 degrees….but I don’t want the outside to burn
    any advice??

  12. jessica

    I only have regular cider right now…will that work?Or is the sparkling component integral to the taste? Thanks!

    • Sarah, I did too! The top and bottom was burned and the toothpick came out clean, but after it cooled and I put it on thr cooling rack, it collapsed with thr uncooked insides spilling out! So bummed! Any idea what might have happened? :)

  13. andra

    I love this poundcake! It took forever to cook, however and so I put foil on it at the end in order for it to cook. Meanwhile, the edges and bottom burned. What should I do? I want to make it again because the inside is so yummy! Thanks for any advise–


  14. If I didn’t already have the biggest Foodie Crush on you, this recipe would have put me over the top.

    As is typical of all your brilliant creations, this pound cake mixes flavor and flair with simplicity (OMG you make it so easy!) and accessibility.

    I love a chef (in-training or otherwise) who doesn’t make Craft seem ominous. You’re that magician who saws a lady in half, then says, “come here, I’ll show you how it’s done.”

    It demystifies the process for your fans, but doesn’t diminish one single morsel of our amazement and delight.

  15. Made two, same way, baked both at @350 for 45 min. After cooling and flipped out
    of pan, insides dripped out of one. The edges were dark golden brown, tasty, but uncooked in the middle. The other one less raw in the center. Drizzled, great taste but could only eat the outer part of cake. I had the right pan, non-stick dark pan, would like to make again but need advice. Also, tried a bunt pan, came out great but might be less moist. Help please!

  16. Shakia

    My coworker brought this for our Thanksgiving feast. I feel in love with it. Today is my first day making it. I have never made a pound cake before, but this was super easy. I did have to cook it longer than suggested. They came out great. Thank you!!!

  17. teresa

    I also had a problem with the outsides burning. Anyone know how to fix this?

    The inside of the cake was amazing!!! And the drizzle! So good!!! Now if i can just figure out how to cook it so it looks as good as it tastes!!!

    • Daysofbliss

      I had to throw out my first one because of the same problem. Inside wasn’t cooked, even after extra time in the oven and then the outside was too cooked. I tried again and cooked it at 325 degrees for 70 mins and it came out perfect!!! (note: I was also baking in a glass loaf pan)

  18. Sandy

    This cake is amazing!ive made it twice already this week and can’t stop eating it. Would you happen to have the calorie count on it?

  19. melissa

    I made this today as a test run to decide if i will be giving it out as gifts for christmas. It was very good, but didnt have much or any apple cider flavor. My husband thought the same. Any way to bump up the apple cider flavor? since adding more cider to the batter would make it more runny, would that effect the baking at all?

  20. I’m another one who had trouble with this cake burning on the outside before the inside was done. Maybe the solution is a 325 deg F temperature and a longer baking time or something like that? I also had an issue with the cake sticking to the pan and falling apart when I tried to get it out. But maybe I didn’t grease the pan enough. This cake tasted great, but the recipe needs a few tweaks!

  21. Michelle

    Hey Nikki! I found this recipe after my mom found some sparkling cider in the fridge down stairs…I can’t wait to try it! But, is there something that I can substitute for the butter extract??? Like, more butter?

  22. JULIE

    I would really like to try this recipe, however, I can’t get sparkling apple cider here in Greece. Usually, when a recipe calls for apple cider I use apple juice. I’m not sure if this substitute would work in this recipe. Any tips would be helpful!!!

  23. Felicia

    I just tried this last night. After 75 minutes in oven this is what gappened: the middle edge was not done, over flowed the pan in oven, and the middle fell-in while cooking. Top is burnt, but middle is moist and tastes so good. If I put in a bunt pan will that help?

  24. Judy

    Can not find sparkling cider this time of year, what would be a good substitute; maybe ginger ale? can’t wait to make this cake.

    Thank you!

    • Chef in Training

      I’m not sure as I have not substituted anything for the sparkling cider before. I do know our stores are carrying it for Valentine’s Day. If you find a delicious substitute, let me know! Ginger ale might be good!

  25. Robin

    This looks delicious; can’t wait to try it. But what is butter extract? I’ve never heard of it before. Is it in the refrigerated aisle with the butter, or the baking aisle?

    • Chef in Training

      It is just a type of flavor extract. You can substitute it with vanilla extract if you prefer :) I found mine at a kitchen specialty store, not sure is all grocery stores carry it.

      • Claire

        I’m from Scotland and I LOVE American Autumn (Fall) recipes!!! People just don’t seem to make such a big deal about it here :/ I’m making this today for when my boys get in from school and they are gonna LOVE IT!! Loving your recipes :)

  26. Erin

    I read through all the comments, as I was having an issue with the loaf cooking evenly. I did substitute butter for the shortening (because you mentioned this as an alternative). I baked for 60 minutes and the middle was pretty much liquid. I put back in oven for another 10 minutes and the middle was more solid but still was nervous that it would be too mushy/under-cooked when served. I then put back in oven for another 5 minutes, with tin foil over the edges so they wouldn’t burn. So, after 75 minutes of cooking at the recommended 325* I’m noticing a big difference between the outside and inside of the loaf… I’m very disappointed, as I do not want to serve something that has overdone outside and under done inside, but more over, I’ve noticed that anyone who commented about having a similar issue, you didn’t respond to, but responded to other comments.

  27. Tiffany Askren

    I made this last week & LOVED it!!! I substituted the shortening for butter & it didn’t have a problem. It turned out GREAT & very moist. You may want to add little more sugar for the glaze for thickness (It was runny).

  28. Shannon

    Ok, I’ve baked this twice today. One subbing Gluten Free flour and one with regular All Purpose Flour. Both cakes have come out VERY dark on top. What am I doing wrong? I want my cake to be pretty like Nikki’s :(
    Otherwise though, these cakes are amazingly delicious!

  29. K Morgan

    Mine didn’t fall apart but it was way too sweet and I took another reviewer’s advice and left out the glaze. Ugh, I so wanted to love this but it was too sweet.