Rustic Pound Cake with Meyer Maple Glaze is a spring favorite dessert in our home! A dense cake with a close crum full of lemon flavors then drizzled with a citrus maple glaze. Your friends and family will love this delicious cake recipe!

It is also very easy to make and if you made my Waffled French Toast with Meyer Lemon Maple Syrup that I posted last week, then you have a good start on the recipe already!

Rustic Pound Cake with Meyer Lemon Glaze

An Old Fashioned Pound Cake Recipe

Rustic is the definite word for this cake. It is old fashioned and delicious. I love the denseness of a pound cake. There is something that makes you want to savor every single tiny bite. Yes. I take tiny bites. With cake like this, it is an indulgence. I can’t afford big bites!

The main reason I made this delicious, tempting and diet breaking dessert is because I had Meyer Lemon Maple Syrup in my fridge along with buttermilk that I did not want to go to waste.  

Pound cake on serving platter with slices removed

Candied Lemon Slices for Cake Decorating

The lemon slices had been soaking in the syrup for a good week. I just strained the syrup and laid the lemon slices out on a parchment lined baking sheet to let them air dry. The maple syrup infused Meyer Lemon Slices were just screaming to be used as a decoration on this beautiful Rustic Pound Cake!

Lemon Slices drying on cookie sheet

What you need to make Rustic Pound Cake

The very basic ingredients go into this recipe. Flour, sugar, salt, butter, buttermilk and baking soda. You will also need a hand mixer or KitchenAid Mixer and bundt pan.

Rustic Pound Cake with Meyer Lemon Glaze

While often times I will go the route of a hand mixer, for this pound cake I pulled out the Kitchen Aid Mixer.

Cake batter being mixed in a red kitchenaid mixer

Before you fill your bundt pan, especially if you use one that has as many little crevices in it as the one I used above, be sure to really grease the pan well with shortening or butter. And, I highly suggest a little flour coating also. Alternatively, you could use the cooking spray for baking that has flour in the spray.

Smoothing the cake batter into the bundt pan with a spoon

If you do what I did, which was, spray the pan generously with just cooking spray, while it may look beautiful while cooling, it will not come out of the pan easily.

Rustic Pound Cake on a cooling rack in bundt pan

That is why my cake became “rustic”! If you look close enough, you can see where I had to patch the cake a little lot.

unglazed Rustic Pound Cake on cooling rack

Icing tips

Before drizzling the cake with my icing, I laid a piece of parchment paper down underneath the cooling rack to catch the drips.

Rustic Pound Cake with Meyer Maple Glaze garnished with candied lemon slices

By the way, while I was busy slaving away at this cake, everyone else in the house was either sleeping or relaxing. After I took a short break of my own, the picture of the piece of cake below was what I came back to!

Rustic Pound Cake with Meyer Maple Glaze

Thankfully I had gotten this shot before the cake became “Grumpy approved!” If you haven’t decided what to make for a Mother’s Day dessert yet, then I highly recommend this recipe. It is easy to make without much fuss (unless you go the pan route I did!) and has wonderful spring flavors.

Rustic Pound Cake slice with bite taken out of the top

What to serve with Rustic Pound Cake

Rustic Pound Cake is a delicious ending to any light meal. Whenever I am serving dessert, I try to keep the main meal to a lighter fare. Something like Steak with Grilled Avocado Corn Salsa or Caesar Salad with Grilled Lemon Pepper Shrimp!

Other Rustic Desserts you may like

Yield: 16 servings

Rustic Pound Cake with Meyer Maple Glaze

Rustic Pound Cake with Meyer Maple Glaze

A delicious dessert with a maple and lemon glaze

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

For the cake:

  • 3 cups white whole wheat flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2-1/2 cups white sugar
  • 6 large eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the glaze

Instructions

  1. Pre-heat oven to 325 degrees.
  2. In large mixing bowl, stir together flour, salt, and baking powder. Set aside.
  3. In mixer or another large mixing bowl, combine butter and sugar until creamy. Add eggs, one at a time. Beating well after each addition. Add lemon and vanilla extract and stir to combine.
  4. Add flour and buttermilk alternately to sugar/butter mixture. Starting and ending with flour mixture. Mix until well combined.
  5. Transfer batter to well greased and floured baking pan. Bake at 325 for 90 minutes.
  6. While cake is baking, make glaze by combining maple syrup and powdered sugar. Stir until smooth. Set aside.
  7. Remove cake from oven and let cool 10 minutes. Remove cake and add glaze by spooning it over top of cake. Decorate as desired with lemon slices. Let cake cool completely before serving.

Nutrition Information:

Yield:

15

Serving Size:

1 slice

Amount Per Serving: Calories: 393 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 108mg Sodium: 154mg Carbohydrates: 62g Fiber: 3g Sugar: 43g Protein: 6g
Nutrition information is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.