Cinnamon Sugar Pound Cake

  • Yield : 12 to 14 servings
  • Cook Time : 35m
  • Ready In : 35m
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  • Nonstick spray
  • 1 pound (4 sticks) unsalted butter, at room temperature
  • 1 pound granulated sugar
  • 1 pound eggs, at room temperature
  • 1 pound all-purpose flour, plus for the pan
  • 2 cups confectioners' sugar
  • 1 1/2 teaspoons cinnamon
  • 2 to 3 tablespoons milk


Step 1

For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour.

Step 2

In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick).

Step 3

Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely.

Step 4

For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does.

Step 5

Drizzle the glaze over the top of the cake, letting it run down the sides. Serve.

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