Last updated on July 26th, 2026.
My Maple Syrup pound Cake is rich, tender, and incredibly moist, with a sweet deep maple flavor coming from a real maple syrup. Nest of all, the batter comes together in one bowl with nothing more than a whisk, making it an easy recipe with minimal effort, and maximum reward.
This Maple Pound Cake is the very first recipe I baked successfully, even from before this classic Pound Cake. Since than I have developed countless Homemade Pound Cakes. Bu this is my go-to recipe for when ever I need a last minutes homemade cake that is comforting, delicious and as just as easy.
The Secret Cake Hack
The cake has a very strong maple taste and aroma in every bite. even though the maple comes into the picture at the very last moment after the cake is baked and just about ready to be served.
The secret is to drizzle a cold-out-of-the-refrigerator maple syrup over the hot cake as soon as it comes out of the oven. When he cake is hot, it means that it has yet to set, so there is a lot of space for the syrup to make its way into the cake vs. the sides.
Other than soaking the maple last, please pay attention to these two tips:
- Make sure all of the ingredients are at room temperature. If cold, the batter won’t incorporate well, and the cake will bake short, dense and chewy.
- Do not over mix. Over mixing can cause the batter to incorporate too much air (in form of bubbles). Too many air bubbles means no space for them to expand during baking (and leaven the cake), so instead they will bump into each other, delate along with the cake. Also, over mixing the flour might cause it to tighten and bake into a dense chewy cake, much like bread. Once the flour is hydrated and there is no longer unmixed ingredients, pour the batter into the pan.
Storing
At room temperature in a cake dome, or covered for up to three days. You can freeze leftovers wrapped in plastic wrap, in a plastic bag for up to three weeks.
Moist Maple Pound Cake, No Mixer Needed
Ingredients
- 6 Large Eggs, at room temperature
- 2 Cups (400g) Sugar
- 1 TBS Vanilla Extract
- 1 3/4 Cup (400ml) Sour cream, full fat
- 1 Cup (240ml) Unflavored Vegetable oil
- 3 1/3 Cups (400g) All Purpose Flour
- 3 tsp Baking powder
- 1 Cup (240ml) Cold Maple Syrup
Instructions
- Pre-heat your oven to 340°F (170°C). And grease a 10 cup Bundt cake pan
- In a bowl, mix the flour (400g) and baking powder (3 teaspoons), mix to blend and set aside.
- Measure the sugar (400g) into a big mixing bowl, add the eggs (6) and mix to combine.
- Pour the oil (240 ml), vanilla extract (1 tablespoon) and sour cream (400g) and mix until fully incorporated.
- Mix in the flour mixture, pour the batter into the prepared pan and bake over the middle oven rack for 55-65 minutes.
- Immediately after taking the cake out of the oven, pour the cold maple syrup over surface of the hot cake and let cool.
- Invert the cake when the pan is warm to the touch. Note that releasing the cake too soon, or after it cooled completely in the pan, might cause it to stick to the pan.
Looks great…can you use butter instead of oil?
sure, melted butter should be just fine.
Do you pour the maple syrup over the cake while still in the Bundt pan? How long do you let it sit?
Yes pour the cold maple as soon as you take the cake out of the oven. If using a bunt cake I usually give it 30-45 minutes.
My favorite cake recipe at the moment! ???
Hi, what can I use In replacement of eggs.
I am not aware of any egg replacements
Hi, on your Instagram you show this as a loaf cake but your recipe calls for a bundt pan, do you have a different version for a loaf pan?
No, it’s the same recipe. You can use two eight inch loaf pans. Or cut the recipe in half for one pan.
I saw this on your Instagram and thought it looked delicious! I’m going to half the recipe and do it in a loaf pan, but I’m just wondering what that cook time would be?
Hi Melissa,
It depends how big is the pan you are using. I use 8-inch loaf pan and usually it bakes for 45-50 minutes. I would set the oven’s timer to 40 minutes then check the cake. If you are still planning to use a bundt pan (making the cake shorter), check it after 30 minutes.
Can I use anything instead of the sour cream to make it non dairy?
You can try orange juice or unsweetened, unflavored apple suace.
The sugar is very important for the texture of the buns, without it they may not rise well. They are not very sweet to begin with.
Your recipe looks so yummy
Can I replace sour cream with full fat yogurt
Greek yogurt, unflavored, unsweetened full fat should work.