Cinnamon Pound Cake

Rose Rauhauser


This pound cake is so quick and easy, great for summer with fruit and ice cream on it. We love fresh peaches and peach ice cream on the side. Travels easily and freezes well.


☆☆☆☆☆ 0 votes

8 or more
30 Min
1 Hr 15 Min


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  • 8 oz
    unsalted butter, softened
  • 3 c
  • 2 1/2 c
  • 6
    extra large eggs
  • 2 tsp
  • 1/4 tsp
  • 3/4 c
    whole milk
  • ·
    fresh fruit on top with ice cream if desired

How to Make Cinnamon Pound Cake


  1. Preheat oven to 325. Grease and flour 10 cup bundt pan or 10 inch tube. In an electric mixer paddle attachment, combine butter and sugar and beat until smooth. With mixer on low add the eggs one at a time, beating just until incorporated. Stir together the flour, cinnamon and salt, add the flour mixture to the batter, alternately with the milk, beginning and ending with flour mixture.
  2. Pour batter into prepared pan and bake 1 hr. 15 minutes, test at 1 hour, ovens may vary. Remove after testing and cake tester comes out clean. Let cool in pan 20 minutes. Remove and cool completely. Powder sugar or drizzle if desired. I serve this cake with sugared fruit and ice cream.

Printable Recipe Card

About Cinnamon Pound Cake

Main Ingredient: Flour
Regional Style: American

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