Learn how to make this incredible cinnamon pound cake recipe that embraces the taste of fall and winter. It’s perfect for gifting and serving around the holidays, but it’s also delicious all year long.
Preheat oven to 300° F. Prepare bundt pan. Coat the pan thoroughly with butter or oil using a pastry brush, paper towel or baking spray to ensure every crevice is covered. Lightly sprinkle flour onto the pan and tap it in various directions until the pan has been covered and to remove excess.
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter and sugar until light in color and creamy in texture, about 5 minutes.
Beat in eggs one at a time on low speed until just incorporated.
Gradually add flour and milk, alternating between the two, on low, scraping down the sides as needed. Blend in vanilla extract and ground cinnamon until just incoporated.
Pour mixture into preparedbundt pan,filling up to ⅔ full to compensate for rise.
Bake 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes and invert onto a platter or cake stand.
Notes
How to Store Pound Cake
Room Temperature - To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
Refrigerate - Store in an airtight container or bag up to 5 days refrigerated.
Freeze - Cool and store in a freezer bag or airtight container up to 3 months. Bring to room temperature to enjoy.