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!
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.
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!
While often times I will go the route of a hand mixer, for this pound cake I pulled out the Kitchen Aid 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.
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.
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.
Before drizzling the cake with my icing, I laid a piece of parchment paper down underneath the cooling rack to catch the drips.
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!
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.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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