Description
This Honey Bun Pound Cake is a rich, buttery dessert inspired by the classic honey bun pastry. It features a soft and dense pound cake base layered with a sweet cinnamon sugar swirl and finished with a smooth vanilla glaze that melts into every bite.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup sour cream
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 325°F (165°C) and grease a bundt pan.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In another bowl, combine flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the batter, alternating with sour cream and milk.
Stir in vanilla extract until smooth.
In a small bowl, mix brown sugar and cinnamon.
Pour half of the batter into the pan.
Sprinkle cinnamon sugar mixture evenly over the batter.
Add remaining batter on top and gently swirl with a knife.
Bake for 60–70 minutes or until a toothpick comes out clean.
Let cake cool, then drizzle with glaze.
Notes
Avoid overmixing the batter to keep the cake tender. Swirl gently to maintain distinct cinnamon layers.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 480 kcal
- Sodium: 280mg
- Protein: 6g