Print

Honey Bun Pound Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and buttery pound cake swirled with cinnamon sugar and topped with a sweet vanilla glaze, inspired by the nostalgic flavor of a classic honey bun.

Ingredients

  • All-Purpose Flour: 2 cups
  • Granulated Sugar: 1½ cups
  • Brown Sugar: ½ cup
  • Ground Cinnamon: 1½ teaspoons
  • Baking Powder: 1 teaspoon
  • Salt: ½ teaspoon
  • Butter: 1 cup (2 sticks), softened
  • Eggs: 4 large
  • Sour Cream: 1 cup
  • Vanilla Extract: 2 teaspoons
  • Milk: 2 tablespoons
  • Powdered Sugar: 1 cup

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F. Grease a 9×5-inch loaf pan or bundt pan and lightly flour it.
  2. Combine Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, mix brown sugar and cinnamon for the swirl.
  3. Prepare Your Cooking Vessel: In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add sour cream and vanilla extract.
  4. Assemble the Dish: Gradually add dry ingredients into wet, mixing until just combined. Pour half the batter into the pan, then sprinkle the cinnamon-sugar mix. Top with remaining batter and swirl lightly with a knife.
  5. Cook to Perfection: Bake for 55–65 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to a rack.
  6. Finishing Touches: While the cake cools, whisk powdered sugar with milk and vanilla until smooth. Drizzle over the slightly warm cake.
  7. Serve and Enjoy: Slice and serve at room temperature. Even better the next day with coffee or tea!

Notes

  • Use room temperature ingredients for the best texture.
  • Don’t overmix the batter after adding flour to avoid toughness.
  • Let cake cool slightly before glazing for better absorption.
  • Store wrapped at room temp or refrigerate for longer shelf life.

Nutrition

Find it online: https://dishmio.com/honey-bun-pound-cake/