Cinnamon Swirl Pound Cake Load

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 servings
Delicious vanilla pound cake loaf with a swirl of cinnamon and a brown sugar and cinnamon topping.



  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 3 large eggs at room temperature
  • 2 tsp vanilla or vanilla bean paste
  • 1 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup full-fat sour cream at room temperature

Cinnamon Swirl:

  • 3 Tbsp brown sugar
  • 1 Tbsp cinnamon
  • 1 Tbsp milk


  • 2 Tbsp brown sugar
  • 1/4 tsp cinnamon


  • Preheat oven to 325F and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
  • In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
  • Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
  • Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
  • Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
  • Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
  • Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 291kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 201mg | Potassium: 68mg | Sugar: 26g | Vitamin A: 410IU | Calcium: 42mg | Iron: 1.2mg