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January is the perfect month to indulge in the comforting, rich flavors of pound cake. Whether you’re seeking a sweet treat to accompany your morning coffee or a dessert for a cozy winter gathering, a pound cake offers the perfect balance of texture and flavor.
The dense, buttery crumb of a pound cake is both satisfying and versatile, providing an ideal base for countless variations. From fruity to spiced to decadent options like brown butter bourbon, there’s a January pound cake recipe to suit every palate.
In this post, we’ve compiled 30+ mouthwatering pound cake recipes that will make your January both sweet and memorable.
These recipes range from classic favorites to more innovative twists, giving you plenty of inspiration to bake something new each week.
30+ Easy January Pound Cake Recipes to Kickstart Your Winter Baking
Pound cakes are a beloved classic, and January is the ideal time to enjoy them in all their glory.
With endless variations on this rich, buttery treat, you’re sure to find a recipe (or several) that will become a favorite in your winter baking repertoire.
Whether you’re baking for a family gathering, a quiet afternoon, or simply to enjoy with a cup of tea, these 30+ January pound cake recipes will warm your kitchen and your heart.
So, grab your apron, preheat the oven, and get ready to bake a cake that will fill your home with irresistible aromas and flavors.
Classic Vanilla January Pound Cake
This Classic Vanilla January Pound Cake is the perfect dessert for a cold winter day. Simple yet delicious, it boasts a rich and moist texture with a light, vanilla flavor that’s ideal for pairing with your favorite hot drink. It’s the type of cake that’s easy to make yet impressive enough to serve at any occasion, from family gatherings to New Year’s Day brunch. A staple for the month of January, this recipe will leave your guests craving more.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Stir in the vanilla and almond extracts, mixing until smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This classic vanilla pound cake offers a satisfying, comforting treat that’s perfect for January. Its balanced flavor and dense crumb make it the ideal dessert for chilly weather, whether served warm with a dusting of powdered sugar or with a dollop of whipped cream. Plus, its simplicity means you can easily tweak it with a variety of add-ins like citrus zest or chocolate chips to suit your personal taste. No matter how you enjoy it, this recipe will become a winter favorite.
Cinnamon Spice January Pound Cake
If you’re craving a spiced cake to usher in the New Year, this Cinnamon Spice January Pound Cake is the perfect choice. With warm cinnamon, nutmeg, and a hint of cloves, this cake brings the essence of winter right to your plate. The dense, buttery texture is complemented by the comforting spices, making it an ideal treat to enjoy with a cup of coffee or tea as you relax on a cold January afternoon.
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 tablespoon vanilla extract
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9×5-inch loaf pan.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This Cinnamon Spice Pound Cake will fill your kitchen with the comforting aromas of winter spices. Its tender crumb, coupled with the rich flavors of cinnamon, nutmeg, and cloves, makes it a perfect addition to any winter dessert table. Serve it with a cup of spiced tea or a splash of heavy cream for a cozy treat, and enjoy it as a flavorful alternative to the more traditional vanilla cake. It’s a perfect way to warm up on a chilly January day.
Chocolate Fudge January Pound Cake
For chocolate lovers, this Chocolate Fudge January Pound Cake is the ultimate indulgence. Dense, rich, and chocolaty, it combines the comforting qualities of a traditional pound cake with the decadence of a fudge-like texture. The deep chocolate flavor makes it an irresistible dessert for any occasion, especially during the colder months when you’re craving something extra satisfying and sweet.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, salt, baking powder, and cocoa powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, until just combined.
- Stir in the vanilla extract and chocolate chips (if using).
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Chocolate Fudge Pound Cake is a rich, decadent treat that’s perfect for chocolate lovers during the colder months. With its moist, fudgy texture and intense cocoa flavor, it’s a great choice for serving at winter gatherings or enjoying with a hot cup of cocoa on a snowy afternoon. Whether you top it with a dusting of powdered sugar, whipped cream, or a drizzle of chocolate ganache, it’s sure to satisfy your sweet tooth and become a staple in your January baking repertoire.
Lemon Glazed January Pound Cake
For a refreshing twist on the classic pound cake, this Lemon Glazed January Pound Cake brings a bright, zesty flavor that contrasts beautifully with the cold, winter months. The tangy lemon glaze adds the perfect touch of sweetness and citrus, making this cake a delightful treat for those who enjoy a balance of tart and sweet. This recipe is ideal for serving at brunches or as an afternoon snack with tea or coffee.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- Cream together the butter and sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Add the dry ingredients to the butter mixture alternately with the milk, mixing until just combined.
- Stir in the lemon zest and vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by whisking together the lemon juice and powdered sugar until smooth.
- Once the cake is cool, drizzle the glaze over the top, allowing it to soak in.
The tangy lemon glaze on this pound cake provides the perfect balance of sweet and tart flavors, making it a great choice for those looking for a fresh twist on a traditional winter dessert. It’s light yet decadent, making it an ideal treat to enjoy after a hearty winter meal or as a special dessert for a winter gathering. The vibrant lemon flavor pairs wonderfully with a hot cup of tea or coffee, making this cake an excellent addition to your January recipe collection.
Brown Sugar Pecan January Pound Cake
This Brown Sugar Pecan Pound Cake is the epitome of comfort food during the colder months. The rich flavor of brown sugar adds a deep, caramelized sweetness to the cake, while the toasted pecans bring a delightful crunch and nutty richness. The moist texture and subtly sweet flavor profile make this cake the perfect treat to enjoy on a chilly January evening or as a dessert at holiday parties.
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- 1 tablespoon cinnamon (optional, for added spice)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the butter and brown sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, until fully incorporated.
- Stir in the vanilla extract, toasted pecans, and cinnamon (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Brown Sugar Pecan Pound Cake offers a perfect blend of sweet, nutty, and warm flavors that are ideal for winter months. The toasted pecans give the cake a lovely crunch, while the brown sugar provides a rich sweetness that is both comforting and indulgent. It’s perfect for any occasion, whether you’re hosting a winter gathering or enjoying a quiet moment with a hot drink. This cake will quickly become a favorite for cozy January afternoons.
Almond Joy January Pound Cake
For those who enjoy the flavors of chocolate and almonds, this Almond Joy January Pound Cake combines the best of both worlds. Inspired by the popular candy bar, it includes the rich taste of chocolate, the crunch of almonds, and the sweetness of coconut. The moist, buttery texture of the pound cake pairs perfectly with these tropical flavors, making it a fun and indulgent treat for any occasion.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup shredded coconut
- 1/2 cup chopped almonds
- 1/2 cup mini chocolate chips (optional)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, salt, baking powder, and cocoa powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, until just combined.
- Stir in the vanilla extract, shredded coconut, chopped almonds, and mini chocolate chips (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The Almond Joy Pound Cake brings together the best flavors of a beloved candy bar, creating a decadent dessert that’s perfect for those who love a combination of chocolate, coconut, and nuts. Its moist texture and indulgent ingredients make it the perfect treat to enjoy with a hot beverage on a cold January day. Whether served at a winter gathering or enjoyed on your own, this cake will quickly become a go-to recipe for any occasion that calls for something a little extra special.
Cinnamon Swirl January Pound Cake
Warm, comforting, and absolutely delicious, the Cinnamon Swirl January Pound Cake brings a perfect blend of soft cake with a rich cinnamon swirl running through every slice. The combination of buttery sweetness and the cozy aroma of cinnamon makes this cake an ideal winter treat. It’s perfect for those chilly January mornings, served with a hot cup of coffee or tea. The cinnamon swirl creates a beautiful visual appeal as well as a flavorful contrast to the cake’s tender crumb.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon (for the swirl)
- 1/2 cup brown sugar (for the swirl)
- 1 tablespoon flour (for the swirl)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream, until just combined.
- Stir in vanilla extract.
- In a small bowl, mix together the brown sugar, cinnamon, and flour for the swirl.
- Pour half of the batter into the prepared pan and sprinkle the cinnamon mixture evenly over the top.
- Add the remaining batter and gently swirl the two layers together with a knife.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
The Cinnamon Swirl Pound Cake is a comforting treat that combines the classic flavors of cinnamon and sugar with the rich, buttery texture of a pound cake. The cinnamon swirl adds a touch of spice that makes this cake perfect for a cozy winter gathering or a personal treat for an afternoon snack. The cake’s warm, spiced aroma fills the kitchen, bringing a sense of comfort and joy to any occasion. Its light yet rich flavor is a perfect balance, making it an unforgettable dessert this January.
Chocolate Marble January Pound Cake
For chocolate lovers, the Chocolate Marble Pound Cake is a decadent twist on the classic version, combining rich chocolate with the fluffy, tender texture of pound cake. The cake has a beautiful marbled appearance, with ribbons of dark chocolate swirled throughout. This cake is an indulgent treat, perfect for special occasions or a cozy winter dessert. Whether served plain or with a dusting of powdered sugar, it’s sure to impress guests and family alike.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk (for the chocolate batter)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until fully incorporated.
- Divide the batter into two bowls. In one bowl, stir in the cocoa powder and milk to create the chocolate batter.
- Alternate spoonfuls of the vanilla and chocolate batters into the loaf pan, then use a knife or skewer to swirl them together, creating a marbled effect.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The Chocolate Marble Pound Cake is an elegant dessert that elevates the classic pound cake with a touch of rich chocolate. The marbled effect not only makes it visually stunning but also provides a beautiful contrast in flavor. Each bite offers the comforting taste of vanilla cake with a decadent ribbon of chocolate, making this cake the ultimate treat for any chocolate lover. Perfect for winter celebrations or just a special dessert, this cake will add a sweet touch to your January recipe collection.
Gingerbread Spice January Pound Cake
The Gingerbread Spice Pound Cake brings the warm, spicy flavors of gingerbread to a soft and moist pound cake base. Infused with warming spices like cinnamon, ginger, and cloves, this cake is perfect for cozy winter days. It’s ideal for holiday gatherings, a snack with coffee, or simply enjoying after a hearty winter meal. The rich, spicy flavor of this cake evokes the comfort of holiday baking, making it a perfect choice for the month of January.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, salt, cinnamon, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Gingerbread Spice Pound Cake is the perfect dessert to bring the warmth of holiday flavors into the chilly January days. With its combination of aromatic spices and rich buttery texture, this cake will make your kitchen smell like a winter wonderland. It’s the ideal choice for a sweet treat during cold months, offering a comforting and spicy note that pairs wonderfully with a hot drink. Whether you serve it as a dessert or enjoy it as a snack, this cake will bring the cozy joy of gingerbread to every bite.
Lemon Blueberry January Pound Cake
The Lemon Blueberry January Pound Cake is a refreshing and vibrant twist on the traditional pound cake. The zesty lemon flavor combined with the burst of sweet blueberries creates a delightful contrast to the dense, buttery texture of the cake. Perfect for those looking for a light yet indulgent treat, this cake is both tangy and sweet, offering a burst of freshness that balances out the richness of the pound cake. This is an ideal choice for any January gathering or a special morning breakfast.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh blueberries
- 2 tablespoons flour (for coating blueberries)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream, until fully combined.
- Stir in vanilla extract, lemon zest, and lemon juice.
- In a small bowl, toss the blueberries with 2 tablespoons of flour to coat them, which will help prevent them from sinking to the bottom of the cake.
- Gently fold the coated blueberries into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The Lemon Blueberry Pound Cake is a light, fruity, and refreshing treat that adds a burst of brightness to any winter day. The combination of lemon’s tartness and the sweetness of the blueberries creates a perfectly balanced flavor profile that contrasts beautifully with the dense, buttery pound cake. This cake is great for breakfast, as a snack with tea, or as a dessert for any occasion. Its beautiful appearance and vibrant flavor make it a fantastic way to start the year on a sweet and fresh note.
Coconut Cream January Pound Cake
If you’re craving a tropical escape in the middle of winter, the Coconut Cream Pound Cake is your perfect solution. This cake is rich, moist, and infused with the sweet flavor of coconut. It’s complemented by a silky coconut cream glaze that adds an extra layer of indulgence. Whether enjoyed with a cup of coffee or served as a dessert at a gathering, this cake offers the creamy, tropical sweetness that makes it a standout recipe for January.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup coconut milk (for the glaze)
- 1 cup powdered sugar (for the glaze)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until just combined.
- Stir in the vanilla extract and shredded coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze by heating the coconut milk in a small saucepan over low heat. Stir in the powdered sugar until smooth and creamy.
- Once the cake is done baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
- Drizzle the coconut cream glaze over the cooled cake and let it set before serving.
The Coconut Cream Pound Cake is the perfect escape from the cold, offering the warm, tropical flavors of coconut in every bite. The creamy coconut glaze brings an extra layer of indulgence to the already moist cake, creating a decadent and satisfying dessert. This cake is perfect for any occasion, from family gatherings to personal treats, and it offers a delightful way to brighten up your January with the tropical flavors of coconut. Whether served as a dessert or a snack, it’s sure to become a favorite in your winter baking repertoire.
Maple Pecan January Pound Cake
The Maple Pecan Pound Cake is an elegant and comforting dessert that combines the deep flavors of maple syrup with the crunch of toasted pecans. This cake offers the warmth of maple sweetness paired with the nutty richness of pecans, making it a perfect dessert for chilly January evenings. The buttery pound cake serves as a perfect base, while the addition of maple syrup in both the cake and glaze elevates the flavors, making this an unforgettable treat.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup pure maple syrup (for the cake)
- 1 cup chopped pecans, toasted
- 1/4 cup pure maple syrup (for the glaze)
- 1/2 cup powdered sugar (for the glaze)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until just combined.
- Stir in vanilla extract and maple syrup.
- Gently fold in the toasted pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the maple glaze by heating the maple syrup in a small saucepan. Stir in the powdered sugar until the glaze is smooth.
- Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
- Drizzle the maple glaze over the cooled cake and sprinkle with additional toasted pecans if desired.
The Maple Pecan Pound Cake is a rich and flavorful dessert that beautifully combines the sweetness of maple syrup with the crunch of toasted pecans. This cake is a comforting and indulgent treat, perfect for the cold days of January. Whether served as a dessert or a special snack, it offers a perfect balance of sweetness and nuttiness that will leave everyone asking for seconds. The addition of the maple glaze ties the entire cake together, making it an irresistible choice for winter gatherings or a cozy evening at home.
Spiced Apple Cider January Pound Cake
The Spiced Apple Cider Pound Cake brings the comforting flavors of autumn into the heart of winter. Infused with warm spices like cinnamon, nutmeg, and cloves, this cake delivers a cozy, aromatic flavor, while the apple cider adds moisture and subtle sweetness. It’s a perfect choice for January gatherings or a simple, indulgent treat to enjoy with your afternoon tea or coffee. The addition of apple slices adds a fresh, tart contrast to the rich, spiced batter, making this cake both comforting and flavorful.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup apple cider
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup diced fresh apples (peeled and cored)
- 1 tablespoon flour (for coating apples)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the butter mixture, alternating with the apple cider and sour cream, until just combined.
- In a small bowl, toss the diced apples with 1 tablespoon of flour to coat. Gently fold the apples into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The Spiced Apple Cider Pound Cake is the perfect dessert to bring warmth and spice into the winter months. The apple cider enhances the flavor, while the blend of cinnamon, nutmeg, and cloves creates an inviting aroma. The addition of fresh apples in the batter gives it a delightful texture and fresh sweetness that perfectly balances the rich, dense pound cake. Whether served as a comforting breakfast or an after-dinner treat, this cake is sure to be a favorite for any occasion in January.
Cranberry Orange January Pound Cake
The Cranberry Orange Pound Cake combines the tartness of fresh cranberries with the bright, citrusy flavor of orange to create a deliciously balanced treat. The tangy cranberries offer a burst of freshness, while the orange zest infuses the cake with a light, aromatic flavor. This cake is perfect for January celebrations or any time you’re in the mood for a refreshing, flavorful dessert. The sweet and slightly tart combination of cranberries and oranges is an ideal match for the rich, buttery pound cake.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Zest of 1 large orange
- 1 cup fresh cranberries, chopped
- 1 tablespoon flour (for coating cranberries)
- 1/4 cup fresh orange juice
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream and orange juice, until just combined.
- Stir in vanilla extract and orange zest.
- In a small bowl, toss the chopped cranberries with 1 tablespoon of flour to coat them, then gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The Cranberry Orange Pound Cake is a wonderfully fresh and vibrant dessert, bringing together the brightness of orange and the tartness of cranberries in every bite. The burst of juicy cranberries contrasts beautifully with the dense, buttery cake, and the orange zest adds a layer of citrusy aroma. This cake is perfect for any occasion, whether it’s a holiday gathering, an afternoon tea, or a simple dessert to enjoy with loved ones. It’s a refreshing way to embrace the flavors of winter and bring a bit of sunshine to your January.
Brown Butter Bourbon January Pound Cake
The Brown Butter Bourbon Pound Cake is an indulgent, sophisticated dessert with deep, nutty flavors and a touch of warmth from bourbon. The brown butter creates a rich, caramelized flavor that infuses the cake with complexity and depth, while the bourbon adds a hint of warmth and sweetness. This cake is perfect for an adult gathering or a special treat to enjoy on a cold January evening. The rich flavors and tender texture make this cake an irresistible delight.
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1/4 cup bourbon
- 1/2 cup brown butter (see instructions for how to brown)
- 1/2 cup powdered sugar (for glaze)
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- To brown the butter, melt the butter in a saucepan over medium heat. Cook, stirring constantly, until the butter turns golden brown and has a nutty aroma (about 5 minutes). Set aside to cool slightly.
- In a large bowl, cream together the sugar and browned butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, until just combined.
- Stir in vanilla extract and bourbon.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- For the glaze, whisk together the powdered sugar and a small amount of bourbon until smooth. Drizzle over the cooled cake.
The Brown Butter Bourbon Pound Cake is a decadent, flavorful dessert that combines the rich, nutty taste of brown butter with the subtle warmth of bourbon. The tender crumb and complex flavors make it an extraordinary treat for any January occasion. Its deep, comforting flavor is perfect for savoring slowly on a cold evening, perhaps paired with a cup of coffee or a glass of bourbon. This cake is sure to be a hit at any gathering and will be a memorable addition to your winter baking collection.
Note: More recipes are coming soon!
