Cinnamon Pound Cake

  • Active Time 10m
  • Total Time 1h 10m
  • Rating ****

Makes 1 loaf


  • 1 1/2 cups cake flour
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/2 cup sugar (can increase to 1 cup if making without sautéed pears)
  • 1/4 cup packed golden brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Companion recipe: Toasted Cinnamon Pound Cake with Gingered Sauteed Pears and Vanilla Ice Cream


Preheat oven to 350 degrees F.

Butter and flour 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Sift first 4 ingredients into small bowl. Using electric mixer, beat butter and both sugars in large bowl until very light and fluffy, about 5 minutes. Beat in eggs 1 at a time. Mix in vanilla. Carefully mix in dry ingredients, mixing just until combined (do not overmix). Transfer to prepared pan; smooth top. Bake until golden brown, about 55 minutes. Cool cake 5 minutes in pan. Turn out onto rack. Turn right-side up and cool completely.

DO-AHEAD TIP: Cake can be prepared up to 2 days ahead. Wrap tightly in plastic and store at cool room temperature.

Recipe developed exclusively for by Jeanne Thiel Kelley.

Serving size = 1/12 loaf

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4641

nutrition information per serving

215 calories; 13g total fat; 84mg cholesterol; 131mg sodium; 23g carbohydrates; 0g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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