In a large mixing bowl or sand mixer, beat butter and sugar until light in color and creamy in texture, about 5 minutes.
Beat in eggs until just incorporated.
Gradually add in flour and milk, alternating the two on low speed.
Blend in vanilla extract and ground cinnamon.
Pour or scoop mixture into preparedbundt pan, filling up to ⅔ full to compensate for rise.
Bake 1 hour and 40 minutes or until a toothpick insert comes out clean. Allow to cool 10 minutes before inverting onto a platter.
In a medium mixing bowl, combine ingredients until smooth. Drizzle over the top of the bundt.
How to Prepare a Bundt Pan
Coat the pan thoroughly with butter or oil using a pastry brush or paper towel to ensure every crevice is covered.Sprinkle flour onto the pan and tap it in various directions until the pan has been covered. Tap to remove any excess so it doesn't show on your cake.
Bring butter (and eggs) to room temperature. Cold butter doesn’t beat as evenly.
Beat in the sugar until it’s light and fluffy.
Bringing eggs to room temperature will provide a really smooth texture to the cake.
Don’t over beat. Beat eggs one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven.
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.