Honey Bun Pound Cake
A rich, cinnamon-swirled pound cake with a sweet vanilla glaze, evoking honey bun flavors in a classic format.
Servings: 12 servings
Calories: 450kcal
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup sour cream
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the cinnamon swirl:
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and grease a bundt pan.
- Cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each.
- Whisk together flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients to the creamed mixture, alternating with sour cream and milk, beginning and ending with dry ingredients.
- Fold in vanilla extract.
- Mix cinnamon swirl ingredients and spoon into batter, creating swirls with a knife.
- Pour batter into prepared pan and bake for 60-70 minutes or until golden and a toothpick comes out clean.
- Let cool for 10-15 minutes.
- Mix glaze ingredients in a bowl until smooth.
- Drizzle glaze over cooled cake.
- Let glaze set before slicing.
Notes
Room-temperature butter and eggs blend more easily.
For easier slicing, cool the cake completely.
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
For easier slicing, cool the cake completely.
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.