Ingredients
- 250g all-purpose flour
- 1 tsp baking powder
- 250g salted butter, softened
- 4 large eggs
- 180ml Quebec maple syrup
- 1 tsp vanilla extract
Method
- Preheat oven to 165°C (325°F). Butter and flour a loaf pan.
- Cream softened butter with Quebec maple syrup and vanilla until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Fold in flour and baking powder until just combined.
- Pour batter into pan and bake for 55-60 minutes until a toothpick comes out clean.
Conversion and rationale
Original sweetener (classic version): 250g white sugar
Conversion used: Replaced 250g sugar with 180ml maple syrup. Reduced oven temperature by 15°C to prevent over-browning. No liquid reduction needed due to high flour ratio.
Why Quebec maple syrup: Maple syrup imparts a deep caramel note that elevates a simple pound cake, while supporting local Quebec terroir and offering trace minerals.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →