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Cinnamon Swirl Pound Cake Loaf

A warm, comforting, and delicious cinnamon swirl pound cake loaf that is easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings 10 slices

Equipment

  • Electric mixer
  • Loaf pan
  • Wire rack
  • Small bowl
  • Large bowl
  • toothpick

Ingredients
  

For the Loaf

  • 0.5 cup salted butter at room temperature
  • 1 cup white granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1.5 cups all-purpose flour spooned and leveled
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.33 cup full-fat sour cream at room temperature

For the Cinnamon Swirl

  • 3 tablespoons brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon milk

For the Topping

  • 2 tablespoons brown sugar
  • 0.25 teaspoon cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    0.5 cup salted butter
  • Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
    0.5 cup salted butter
  • In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
    0.5 cup salted butter
  • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with dry ingredients. Mix until just combined. Do not overmix.
    0.5 cup salted butter
  • In a small bowl, mix brown sugar, cinnamon, and milk for the swirl until a paste forms.
    0.5 cup salted butter
  • Pour half the batter into the prepared pan, drizzle with half the swirl mixture, and swirl gently with a knife.
    0.5 cup salted butter
  • Add the remaining batter, repeat the swirling with the rest of the swirl mixture, and sprinkle the topping mixture (brown sugar and cinnamon) over the top.
    0.5 cup salted butter
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

Room temperature ingredients are key for a lighter, more even texture. Avoid overmixing the batter to prevent a tougher cake. Store in an airtight container at room temperature for 3-4 days.