Ingredients for Cinnamon Pound Cake
- Unsalted Butter
- 1 ¾ cups granulated sugar
- Vanilla Extract
- 1 tablespoon lemon zest
- 4 large eggs
- All Purpose Flour
- Ground Cinnamon
- 1 teaspoon baking soda
- Fine Salt
- 1 cup sour cream
- Light Brown Sugar
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How to Make Cinnamon Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour an 8x4 inch loaf pan (or two, if doubling the recipe).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract and 1 tablespoon lemon zest.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup sour cream.
- Gradually add the remaining dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan(s).
- For the topping (optional): In a small bowl, combine ¼ cup brown sugar, 1 tablespoon ground cinnamon, and 2 tablespoons chopped pecans or walnuts.
- Sprinkle topping evenly over the batter.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If doubling, increase baking time as needed, checking for doneness around the 75-85 minute mark.
- Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
152g
Fat
97g
Carbs
21g
