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Cinnamon Pound Cake

If you’re looking for a simple cinnamon pound cake recipe that delivers on flavor as well as appearance, you’ve come to the right place. This quick and easy spiced loaf cake can be made with a few staple ingredients in less than 1 hour. So keep scrolling and let’s get baking!

Table of contents

Why you’ll love this cinnamon pound cake recipe

  • Quick and easy cake recipe: Just like my plain vanilla pound cake, this cinnamon loaf cake can be made with a few simple ingredients in under 1 hour.
  • Stores well: Similar to my traditional raisin cake or lemon pound cake, this cinnamon tea cake stays moist for up to 4 days.
  • Delicious school snack: My kids love a slice of loaf cake in their lunch box. It’s not too messy and stores well for several hours.

Ingredients and substitutions

  • Butter – I use lightly salted butter but you can simply add 1/4 tsp of salt alongside the flour if you’re using unsalted butter.
  • Sugar – This recipe uses granulated, brown, and powdered sugar.
  • Eggs – Medium-sized eggs at room temperature work best.
  • Cinnamon – Ground cinnamon or cinnamon extract works well for this cake. The ground cinnamon adds a richer color to the swirl. You can also use my chai spice mix or winter spice mix for an even richer flavor.
  • Vanilla – You can use vanilla extract, vanilla syrup, or essence if needed to create the vanilla batter.

See the recipe card for full information on ingredients and quantities.

Variations

  1. Cinnamon crumble cake: Add cinnamon crumble on top.
  2. Bundt cake: Simply use a bundt tin or ring tin to create a circular cinnamon swirl cake instead of a loaf one.
  3. Spiced glaze: Make a simple cinnamon glaze by whisking together 1/2 cup powdered sugar, 2 teaspoons of milk, and 1/2 teaspoon ground cinnamon.

How to make cinnamon pound cake

Step 1: Cream the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs one at a time as well as the vanilla.

Step 2: Add the flour to the wet ingredients and mix until you have a lump-free cake batter. Make sure not to over mix at this stage!

Step 3: Pour 2/3 of the vanilla cake batter into a greased loaf pan.

Step 4: Add the brown sugar, cinnamon, and milk to the remaining batter. Mix to combine.

Step 5: Add the cinnamon cake batter on top of the vanilla one.

Step 6: Using a large spoon or fork, combine the two in a large circular motion, starting at one end, to create the cinnamon swirl.

Recipe FAQs

Can I freeze the pound cake?

Yes, you can. Simply freeze it whole or in slices for convenience for up to 3 months in an airtight container.

How do I best store the swirl cake?

Store the cinnamon swirl pound cake in an airtight container at room temperature for up to 4 days.

More easy cake recipes

For more simple cakes, check out the following recipes:

If you loved this Cinnamon Pound Cake Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Cinnamon Pound Cake

Caro Jensen
This simple cinnamon pound cake tastes just as good as it looks. A quick and easy spiced loaf cake can be made with a few staple ingredients in less than 1 hour.
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Cake
Cuisine American
Servings 12 servings
Calories 319 kcal

Ingredients
 
 

  • 1/2 lb butter lightly salted
  • 1/2 lb granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/2 lb self-raising flour
  • 1/4 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp milk
  • 1 tbsp powdered sugar optional

Instructions
 

  • Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper.
  • In a large bowl, cream together the butter and sugar with a handheld electric mixer or stand mixer until light and fluffy. About 2-3 minutes.
    1/2 lb butter, 1/2 lb granulated sugar
  • Beat in the eggs one at a time, then mix in the vanilla extract.
    4 eggs, 2 tsp vanilla extract
  • Gradually add the flour to the wet ingredients, mixing until just combined.
    1/2 lb self-raising flour
  • Pour 2/3 of the batter into the prepared pan. Add the brown sugar, cinnamon, and milk to the remaining batter. Mix to combine. Pour the cinnamon batter on top of the vanilla batter. Using a large spoon or fork, swirl the two together to combine without over mixing.
    1/4 cup brown sugar, 1 tbsp milk, 1 tbsp ground cinnamon
  • Bake the cinnamon pound cake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Dust with powdered sugar before serving (optional).
    1 tbsp powdered sugar

Notes

Light and fluffy: Make sure the wet ingredients are light and fluffy before adding in the flour.
Don’t overmix: Once you add the flour, make sure not to overmix the cake batter or the cake will be dense.

Nutrition

Calories: 319kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 145mgPotassium: 56mgFiber: 1gSugar: 24gVitamin A: 556IUVitamin C: 0.02mgCalcium: 28mgIron: 1mg
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3 Comments

  1. 5 stars
    Easy to make with great flavour. Good when boy much time available before kids get home for afternoon tea

Comments are closed.

5 from 2 votes