Cinnamon Swirl Pound Cake
This Cinnamon Swirl Pound Cake is soft, moist, and studded with a sweet cinnamon swirl. A brown sugar topping and simple vanilla glaze makes this buttery cake perfect for breakfast or dessert!
Ingredients
Cake:
- ½ cup unsalted butter (softened)
- ⅔ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- Pinch of salt
- ½ cup milk, any kind (I used 2%)
Cinnamon Swirl:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup packed light brown sugar (for topping)
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk OR heavy cream (any kind)
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
For the Cake:
- Preheat oven to 350℉. Grease a 9x5 loaf pan with cooking spray or line with parchment paper and cooking spray. Set aside.
- In a large mix bowl, beat butter and sugar with a hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 3-4 minutes.
- Add in eggs and vanilla and beat until combined. Add in flour, baking powder, and salt, beating until just combined, and then add milk and combine well. Pour ⅓ of batter into the bottom of prepared loaf pan. Set aside.
For the Cinnamon Swirl:
- In a small bowl, add the sugar and cinnamon and mix well to combine.
- Sprinkle an even layer of cinnamon sugar over the top of batter in the loaf pan. Add another ⅓ of batter on top of cinnamon sugar layer, followed by another layer of cinnamon sugar. Spread the remaining batter over the top and then sprinkle the top of batter evenly with brown sugar.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of cake comes out mostly clean. Allow cake to cool in pan for 20 minutes before removing to a wire rack to cool completely.
For the Glaze:
- In a small bowl, add powdered sugar, milk, and vanilla. Whisk well to combine and drizzle over cooled cake.
Notes
- Leftover cake will keep in an airtight container at room temperature for four days. If cake is glazed, store in the refrigerator.
- See my tips and tricks for making this Cinnamon Swirl Pound Cake above the recipe box.