Tuesday, July 23, 2024

Easy Cinnamon Pound Cake Recipe


Learn how to make this incredible cinnamon pound cake recipe that embraces the taste of fall and winter.

It’s perfect for gifting and serving around the holidays, but it’s also delicious all year long.

We love it dusted in powdered sugar to look like wintry snow, but we’ll show you a few other delicious serving ideas, too.

A cinnamon pound cake topped with powdered sugar and a sprig of rosemary.

I love adapting my favorite recipes along with the seasons. I spiced up my favorite classic pound cake recipe recently. We turned it into a cinnamon pound cake and I think it might be my new fall and holiday favorite.

There’s so much to love about pound cake! It’s wonderful for brunch or dessert – or simply a mid afternoon snack. It’s so simple to make, too. Just let a pretty bundt pan do all the work for you!

When I decided to make an updated Christmas bundt cake recipe, I knew this cinnamon pound cake deserved an update too. So we made it look like a snowy, wintry delight – didn’t it turn out so beautiful?

I promise, this takes less than 10 minutes to whip together. Throw it in the oven and prepare to be impressed!

A delicious cinnamon pound cake, with a satisfying dusting of powdered sugar.

Cinnamon Pound Cake

The little bit of added glaze on top makes it taste just like a cinnamon roll without all the mess!

  • Use Any Pan – While I love a beautiful bundt cake, you can use whatever pan you want. Either way, this cinnamon pound cake sets well for an easy release.
  • Serves a Crowd – This bundt cake easily serves 15, so maybe you should save it for your next dinner party, or holiday party. That way nothing goes to waste and no one leaves with pants that don’t fit anymore.
  • Holidays and Beyond – Make it extra pretty for Christmas, or serve it all year round for bridal and baby showers, etc.
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A cinnamon pound cake topped with powdered sugar and rosemary.

If you love pound cake as much as we do, be sure to check out my ultimate pound cake recipe collection – you’ll learn everything you need to know about baking this incredible treat! 

Like many of my recipes, this cinnamon pound cake recipe is made of staple ingredients, with just a few minutes hands on time. Traditional pound cake is made with butter, sugar, eggs, flour, milk and vanilla. 

Ingredients and Substitutions

  • Butter – Unsalted is generally best for baking. Learn how to soften butter quickly.
  • Sugar – Granulated white sugar adds a delightful sweetness to this cake.
  • Eggs – Size large, room temperature is best.
  • Flour – All purpose, no need to sift.
  • Milk – We tend to use whole milk, but you can use whatever you have on hand. This ingredient offers a tender crumb and a lot of moisture.
  • Vanilla – A hint of vanilla adds so much flavor in baking.
  • Cinnamon – Ground cinnamon is the star of this show and adds so much flavor and fragrance.
A close up of a cinnamon pound cake with powdered sugar.

Variations

  • Switch Extract – Try a different extract to change the flavor. Options can include almond extract or rum extract to beautifully accent the cinnamon flavor.
  • Glaze it – Add a glaze! Try our classic glazecream cheese glaze or any of our favorites from this frosting recipe collection.

How to Make

An overview, visit the printable recipe card for complete ingredients and instructions.

  1. Prep – Preheat oven and prepare your bundt pan.
  2. Make Batter – In a mixing bowl, beat butter. Gradually incorporate sugar, beating until light and fluffy. Add eggs one at a time, careful not to over mix. Alternate adding flour and milk, then add vanilla and cinnamon. A mixer with cinnamon pound cake batter in the bowl.
  3. Bake – Pour into pan and bake. Allow to cool on a wire rack before inverting the bundt cake and gently releasing from bundt pan. A bundt cake pan with cinnamon pound cake batter inside. Peanut butter icing being poured onto a cinnamon pound cake. Cinnamon pound cake batter in a silver bundt pan.
  4. Garnish – To top it all off, add pomegranates and dust the bundt cake with powdered sugar.A cinnamon bundt cake with powdered sugar on top.
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A cinnamon pound cake with powdered sugar on top.
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Tips

  • First, bring butter (and eggs) to room temperature. Cold butter doesn’t beat as evenly. This recipe doesn’t use a leavening agent like baking powder or baking soda because when you beat the butter until light in color it incorporates air which helps it increase in volume.
  • Beat in the sugar until it’s light and fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
  • Bringing eggs to room temperature will provide a really smooth texture to the cake.
  • Don’t over beat. Beat eggs one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
  • Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven.
A cinnamon pound cake topped with powdered sugar and a sprig of rosemary.

Serving Suggestions

How to Store

  • Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
  • Refrigerate – Store in an airtight container or bag up to 5 days refrigerated.
  • Freeze – Cool and store in a freezer bag or airtight container up to 3 months. Bring to room temperature to enjoy.
A cinnamon pound cake topped with powdered sugar and rosemary.

More Pound Cake Inspiration

Prevent your screen from going dark

  • Preheat oven to 300° F. Grease bundt pan.

  • In a large mixing bowl or sand mixer, beat butter and sugar until light in color and creamy in texture, about 5 minutes.

  • Beat in eggs until just incorporated.

  • Gradually add in flour and milk, alternating the two on low speed.

  • Blend in vanilla extract and ground cinnamon.

  • Pour or scoop mixture into prepared bundt pan, filling up to ⅔ full to compensate for rise.

  • Bake 1 hour and 40 minutes or until a toothpick insert comes out clean. Allow to cool 10 minutes before inverting onto a platter.

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How to Prepare a Bundt Pan

Coat the pan thoroughly with butter or oil using a pastry brush or paper towel to ensure every crevice is covered. Sprinkle flour onto the pan and tap it in various directions until the pan has been covered.  Tap to remove any excess so it doesn’t show on your cake.

Tips

  • Bring butter (and eggs) to room temperature. Cold butter doesn’t beat as evenly. 
  • Beat in the sugar until it’s light and fluffy. 
  • Bringing eggs to room temperature will provide a really smooth texture to the cake.
  • Don’t over beat. Beat eggs one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
  • Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven.

How to Store Pound Cake

  • Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
  • Refrigerate – Store in an airtight container or bag up to 5 days refrigerated.
  • Freeze – Cool and store in a freezer bag or airtight container up to 3 months. Bring to room temperature to enjoy.

Serving: 1slice | Calories: 549kcal | Carbohydrates: 74g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 126mg | Sodium: 240mg | Potassium: 82mg | Fiber: 1g | Sugar: 49g | Vitamin A: 843IU | Calcium: 42mg | Iron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.



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