Bake the Cake

1. Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving extra on the sides like “handles” to make removing the cake a breeze later.
2. In the bowl of a stand mixer, beat together the softened butter and sugar until light and fluffy—it should look pale and airy.
3. Add in the eggs one at a time, mixing until each is fully incorporated before adding the next.
4. In another bowl, whisk the flour, baking powder, and salt.
5. With the mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with the apple cider. Start and end with the dry mix. Blend until just combined—don’t overmix.
6. Coat your prepared loaf pan with nonstick spray, then pour the batter in. Tap the pan on the counter a couple of times to pop any air bubbles hiding inside.
7. Bake for 40–50 minutes, or until a knife inserted in the middle comes out clean.
8. Let the cake cool in the pan for 10–15 minutes, then carefully loosen the edges with a knife. Lift it out using the parchment paper overhang and place it on a wire rack to cool completely.

Make the Glaze

1. In a small bowl, whisk together the powdered sugar, cider, and cinnamon until smooth. Add more cider for a thinner glaze or more sugar for a thicker one.
2. Drizzle the glaze over the cooled cake, letting it drip down the sides.
3. Allow the glaze to set before slicing. Serve and enjoy!