Glazed Maple Buttermilk Loaf Cake | Renee's Kitchen Adventures

Thursday, April 4, 2013

Glazed Maple Buttermilk Loaf Cake

Glazed Maple Buttermilk Loaf Cake: Easy recipe that is full of maple flavors! #cake #dessert

Springtime always makes me think of maple.  Real deal maple syrup. I think of those huge sugar maples being tapped and letting off their wonderful sap when mother nature allows the temperatures to be just right and only for a short window of time in early spring.  Maple syrup harvesting is truly a labor of love.  Did you know it takes 40 - 50 gallons of sap to produce just one gallon of maple syrup?  Wow. You can appreciate the price of maple syrup after learning that bit of information! And real maple syrup is doubt about that. 

Maple syrup is categorized in different grades.  Each grade corresponds to the lightness or darkness of the syrup.  Generally, the darker the maple syrup, the more robust the maple flavor.  But grade alone does not determine flavor.  You may have two samples of the same grade side by side with two entirely different flavors.  Such is the charm of pure maple syrup. 

Since I only had Grade A pure maple syrup available to me, I boosted the flavor of this bread with a bit of Watkins Imitation Maple Flavoring.  I also used it to make the glaze maple flavored.

The cake itself is quite light and moist, thanks to the buttermilk.  The original recipe called it a pound cake, but I found it to not be anywhere near as dense as a pound cake usually is.  I chose to call my version a loaf cake and I think that name fits perfect! 

Glazed Maple Buttermilk Loaf Cake: Easy recipe that is full of maple flavors! #cake #dessert

Glazed Buttermilk Loaf Cake

Renee's Kitchen Adventures
Glazed Buttermilk Loaf Cake


  • for cake:
  • 1/2 cup grade A maple syrup
  • 1/4 cup brown sugar
  • 3/4 cup low-fat buttermilk
  • 3 large eggs
  • 1 tsp. vanilla
  • 1 tsp. imitation maple extract
  • 1/2 tsp. lemon zest
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup canola oil
  • for glaze:
  • 1/2 cup powdered sugar
  • 1 tsp. imitation maple extract
  • milk, if needed, to thin


  1. Preheat oven to 350 degrees F. Spray a 9"x5"x3" loaf pan with cooking spray.
  2. In large bowl, combine syrup, sugar, buttermilk, eggs, vanilla, maple extract, and lemon zest. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry to the wet and mix to just combine. Add oil and mix to incorporate.
  3. Pour batter into prepared pan. Bake for 50-60 minutes, or until toothpick inserted into center comes out clean. Cool cake for 10 minutes in pan, then turn onto wire rack to cool completely. Once cooled, make the glaze by combining all the glaze ingredients and pour over the cake. Allow the glaze to set a bit before serving.
Prep Time: 00 hrs. 10 mins.
Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 10 mins.

adapted from Food52

Servings - 16   Serving Size - 1/16th of cake   Points Plus per Serving - 4 Points+
Calories - 158.9,   Total Fat - 7.9g,   Carb. - 19.5g,   Protein - 2.8g,   Fiber - 0.3g

I really love maple.  With the addition of the maple extract, this cake delivers on maple flavor. It's not a flavor often associated with cakes, so it's nice change from the ordinary.   It's great in the afternoon with a cup of coffee or tea. I think I might make this cake in a bundt pan the next time I make it.  It would make a pretty bundt cake!

There is an area to the northeast of me that is known for it's Ohio maple syrup.  I'm lucky because it's pretty easy to find the pure stuff, although the price is still pretty high.  I wonder how the harvest has gone this season with all the really cold weather we've had?  If you love maple like I do, you might want to give this recipe for Maple-Walnut Candies a try too! 

It seems that the weather, just maybe, has finally decided to corporate with the calendar.  We've got a slow climb in temps coming this week.  I've got a ton of outside work to get done!  It would be great if I could get out and get started on it.  My daffodils and tulips are trying their hardest to appear out of the ground.  




  1. Looks delicious Renee! Yep, I noticed this morning when I was walking into my office that the daffodils are finally peeking out - come on spring!

    1. Come on spring is right Biz...cuz we can't take anymore winter! :)

  2. Yum!! I love maple syrup- I like adding it to plain Greek yogurt. The loaf looks just perfect

  3. Pure maple syrup is the best flavor! This looks so delicious and moist. I hope Spring continues to make its appearance where you live. We have had some beautiful days but today is dark and rainy. It's good for the flowers and it also helps knock the pollen off the trees so I won't complain about it.

    1. Tami, when we were in NO, the pollen was everywhere! You could swipe your finger across the car and leave a clean streak because it was covered in pollen!

  4. I grew up in Vermont and on field trips we'd go see maple syrup being made. It's really amazing! The sap itself tastes good, but it's nothing compared to when it is boiled down and concentrated. I love all maple recipes so I'm saving this one for later.

    1. We took field trips as kids to the Maple sugaring too! And the festivals...oh my!

  5. I see the taps all over around here for making maple syrup. I know it is a lot of work. I thought I wanted to do it, until I found out everything involved...ha! I like that you call this a loaf cake. It doesn't look like a pound cake to me either. It looks super moist and delicious though! The glaze makes it just perfect. It is a great dessert for this time of year.

    1. I agree...very moist and light. Pound cake to me is dense.

  6. I love all things maple, so have bookmarked this recipe. Thanks Renee. Have a wonderful weekend.

  7. I've never been around a maple syrup harvest so I never knew it's done in spring! I usually associate it will fall b/c I use it more in cooking then-go figure! The crumb on this cake looks incredible and I like that it is mostly sweetened with maple syrup, which IMO is healthier than sugar since it's not refined. Pinning this to try!

  8. I loved maple flavor. This cake sounds divine!


I love that you are here! Share what's on your mind and make my day! Make this recipe? I'd love to hear how it turned out for you!