Vermont Creamery's Cultured Butter Maple Chai Poundcake | culture: the word on cheese
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Vermont Creamery’s Cultured Butter Maple Chai Poundcake

Spice up your holiday baking with a decadent Cultured Butter Maple Chai Pound Cake. Warm spices and Greek yogurt make this holiday classic aromatic and exceptionally moist. Finish the cake with an easy-to-make Maple Caramel that has a silky texture and rich flavor due to the Vermont Creamery Cultured Butter. Its higher fat content makes the topping extra creamy and supremely delicious.

Vermont Creamery Cultured Butter Maple Chai Pound Cake

Vermont Creamery


For the Cake

  • 1 cup unsalted butter room temperature
  • 1 1/4 cup maple sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 4 large eggs room temperature
  • 1/2 cup full-fat Greek yogurt
  • 1 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • For the Maple Caramel
  • ½ cup maple syrup
  • 3 tablespoons salted cultured butter


  • Bake the Cake
  • 1. Preheat the oven to 350*. Line a 9x5” loaf pan with parchment paper so it's covering the bottom and sides.
  • 2. In a large bowl, whip the butter, maple sugar, baking powder, and salt on medium-high speed for 7 minutes, pausing to scrape down the sides.
  • 3. Beat in one egg at a time, following with the yolk until creamy and fluffy.
  • 4. In a glass measuring cup, stir together the yogurt and vanilla until well combined.
  • 5. In a separate bowl, combine the flour with cinnamon, cloves, cardamom, ginger, allspice, and nutmeg.
  • 6. Slowly add half of the yogurt mixture, mixing just until combined. Add half of the flour, and continue the same with the rest of the yogurt and the flour. Scrape down the sides and make sure everything is emulsified, making sure not to overmix
  • 7. Pour the prepared batter into the parchment-lined baking pan.
  • 8. Bake until the top is a deep gold color and feels firm to the touch, for about 60-65 minutes.
  • 9. Let the baked cake cool for 10 minutes, then remove from the pan, remove the parchment and transfer to a wire rack to finish cooling.
  • 10. Once cooled, transfer to a platter and give the cake a generous drizzle of the maple caramel.
  • For the Maple Caramel
  • 1. In a small saucepan, heat the maple syrup on medium-high heat until it starts to bubble.
  • 2. Add the butter, and give it a quick stir. Let it boil for one minute, or until it starts to coat the back of a spoon.
  • 3. Remove from heat, and let it cool before spooning over the cake.


Serves 9-12 sliced

Find out more about Vermont Creamery’s Cultured Butter and its full line of products, and follow them on Instagram for more inspiration.

Share your Cultured Butter Maple Chai Pound Cake photos with us and photos with us and make sure to tag @culturecheese and @vermontcreamery in your posts!

Vermont Creamery

Consciously crafted in Vermont’s green mountains, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have hundreds of national and international awards. In their 34th year of business, Vermont Creamery supports a network of more than 17 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery has been ranked one of “The Best Places to Work in Vermont,” by Vermont Business Magazine. Vermont Creamery is an independently operated subsidiary of Minnesota-based Land ‘O Lakes, Inc., one of America’s premier agribusiness and food companies. For more information, visit 

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