Preheat your oven to 350°F. Prepare a 9x5-inch loaf pan by lining it with parchment paper, leaving extra hanging over the edges to make it easier to lift the cake out later.

In a large mixing bowl, combine the softened butter and sugar. Beat together until the mixture becomes pale and fluffy.

Add the eggs one at a time, mixing thoroughly after each addition to ensure they are fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt until evenly blended.

Gradually add the dry ingredients to the butter mixture, alternating with the apple juice, and mix until everything is fully combined.

Lightly spray the prepared loaf pan with nonstick cooking spray. Pour the batter into the pan, smoothing the top. Tap the pan gently on the counter a couple of times to release any trapped air bubbles.

Bake for 40–50 minutes, or until a toothpick or butter knife inserted in the center comes out clean.

Allow the cake to cool in the pan for 10–15 minutes. Run a knife along the edges to loosen, then lift it out using the parchment paper flaps and place it on a wire rack to cool completely.

Maple Glaze Directions

In a small bowl, whisk together the powdered sugar, maple extract, apple juice, and cinnamon until smooth and lump-free.

Drizzle the glaze evenly over the cooled cake.

Let the glaze set for a few minutes before slicing and serving.