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Cinnamon Swirl Vanilla Pound Cake

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This easy homemade vanilla pound cake features a buttery, moist crumb with a gooey cinnamon sugar swirl and a tangy cream cheese glaze. Perfect for brunch, dessert, or any occasion when you want a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons (6g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 1/2 cup (120g) sour cream, room temperature
  • 1/4 cup (60ml) whole milk
  • For the Cinnamon Swirl:
  • 1/2 cup (100g) light brown sugar, packed
  • 1 1/2 tablespoons (12g) ground cinnamon
  • 1 tablespoon (8g) all-purpose flour
  • For the Cream Cheese Glaze:
  • 3 ounces (85g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon (2.5ml) pure vanilla extract
  • 2–3 tablespoons (30–45ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang for easy removal. Bring eggs, butter, sour cream, and cream cheese to room temperature.
  2. In a small bowl, mix together 1/2 cup light brown sugar, 1 1/2 tablespoons ground cinnamon, and 1 tablespoon flour for the cinnamon swirl. Set aside.
  3. In a large mixing bowl, beat 1 cup butter and 1 1/4 cups granulated sugar until light and fluffy, about 3–4 minutes.
  4. Beat in eggs one at a time, scraping the bowl between additions. Stir in 2 teaspoons vanilla extract.
  5. Mix in 1/2 cup sour cream and 1/4 cup milk on low speed until just combined.
  6. In a separate bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add to wet ingredients, mixing on low or by hand until just combined.
  7. Pour half the batter into the prepared pan. Sprinkle half the cinnamon swirl mixture evenly over the batter. Add remaining batter, then top with the rest of the cinnamon mixture. Swirl gently with a butter knife or offset spatula.
  8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Cool in the pan for 15–20 minutes, then lift out and transfer to a wire rack to cool completely.
  10. For the glaze: In a medium bowl, beat 3 oz cream cheese until smooth. Add 1 cup powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Beat until creamy, adding more milk as needed for a pourable consistency.
  11. Drizzle glaze over cooled cake. Let set for 15 minutes before slicing and serving.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Swirl the cinnamon mixture gently for distinct ribbons. The cake can be made gluten-free with a 1:1 flour blend, or dairy-free with plant-based substitutes. Store tightly wrapped at room temperature for up to 3 days, or freeze for longer storage. The cake is even better the next day as flavors develop.

Nutrition

Keywords: cinnamon swirl pound cake, vanilla pound cake, easy pound cake, homemade dessert, cream cheese glaze, brunch cake, moist pound cake, cinnamon sugar cake

Find it online: https://jodierecipes.com/cinnamon-swirl-vanilla-pound-cake-recipe-easy-homemade-moist-dessert/