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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The taste of Cinnamon for those who love cinnamon. My favorite pound cake I alway double this recipe, I also make them in muffin pan's and mini loaf pans, but if you put this in a standered loaf pan it will make 2 loafs when the recipe is doubled. Enjoy. Ingredients:
3/4 cup unsalted butter, room temperature |
1 cup sugar |
1 1/2 teaspoons vanilla extract |
1 teaspoon finely grated lemon zest |
2 large eggs, room temperature |
1 1/2 cups all-purpose flour |
1 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1 teaspoon fine salt |
1/2 cup full-fat sour cream |
2 tablespoons light brown sugar, packed |
1 1/2 tablespoons all-purpose flour |
1 teaspoon ground cinnamon |
1 1/2 tablespoons unsalted butter, melted |
Directions:
1. Cake.
2. Preheat oven to 325 °F. Grease an 8 1/2 by 4 1/2 inch loaf pan and dust lightly with flour, tapping out excess.
3. Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
4. Topping.
5. For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.
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