When I was in junior high I took my first cooking class. Okay, maybe not a “cooking class” but it was home economics. We learned three recipes that I can actually remember to this day, homemade lasagna with fresh noodles, marshmallow butter biscuits where you take premade biscuits and wrap them around marshmallows and bake them with butter, cinnamon and sugar and a microwave cinnamon cake.
Of the three recipes, the lasagna was a FANTASTIC recipe and my mom even references it fondly to this day, but the marshmallow bake and the microwave cinnamon cake were… adorable when you’re the mom but a fail if you weren’t related to me. The one cool memory was coming home and making that microwave cinnamon cake for my mom. I was so excited for her to see it and she was kind about not telling me how bad it really was.
As a kid I had a lot of errors in the kitchen (not understanding the difference between baking soda and baking powder and ending up with a cake pancake instead of a pound cake) but that cinnamon cake was a flavor memory that stayed with me. As I got older I experimented with better, non microwave (shocking, I know!) recipes until I found a bunch of favorites. This pound cake is popular with friends during the holidays. I would order mini ceramic loaf pans and wrap them with cellophane wrap and attach a tiny recipe card to them.
Easy to make, impressive to serve and always a huge hit! This pound cake is one of my favorites (my absolute favorite is a Brown Sugar Pound Cake, which is coming soon 😉 ) and is one of my favorite dessert flavors, cinnamon as evidenced by my previous cinnamon roll desserts (Cinnamon Roll Cookies, Cinnamon Roll Coffee Cake, Cinnamon Roll Pancakes and Cinnamon Sugar Crispy Sopapilla Tortillas).
Preheat oven to 350 degrees and spray a 9×5 loaf pan with baking spray. In a stand mixer beat the sugar (not including the ¼ cup) and butter together for 2-3 minutes or until noticeably lighter in color and fluffy. Add in the eggs, yogurt, milk and vanilla and mix until well combined. Add in the dry ingredients and mix until just combined.
Using the last ¼ cup of sugar, add the 2 teaspoons of cinnamon to it.
To have it like honey, stick to the amount in the recipe. Reserve ¼ cup of it and add the ½ teaspoon of cinnamon to it. Pour the regular icing over the cake. Add the cinnamon frosting to a small ziploc bag. Cut a tiny bit off the edge and pipe a zig-zag line on the top of the cake.
- 1 stick butter , softened
- 1 1/2 cups, plus ¼ cup sugar , divided
- 1/2 cup greek yogurt
- 2 teaspoons vanilla
- 1 tablespoon milk
- 3 eggs
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 2½ cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
- In a stand mixer beat the sugar (not including the ¼ cup) and butter together for 2-3 minutes or until noticeably lighter in color and fluffy.
- Add in the eggs, yogurt, milk and vanilla and mix until well combined.
- Add in the dry ingredients and mix until just combined.
- Using the last ¼ cup of sugar, add the 2 teaspoons of cinnamon to it.
- Add in half of the batter, then half the cinnamon sugar sprinkled on top.
- Add another half of what you have left (so a quarter of all the batter you started with) and sprinkle the rest of the cinnamon sugar over that layer.
- Add the rest of the batter.
- Bake for 60 minutes or until your tester comes out clean.
- Cool cake completely before adding the icing.
- Mix the powdered sugar and milk (just enough to have a thick but pourable consistency, like honey.
- Reserve ¼ cup of it and add the ½ teaspoon of cinnamon to it.
- Pour the regular icing over the cake.
- Add the cinnamon frosting to a small ziploc bag.
- Cut a tiny bit off the edge and pipe a zig zag line on the top of the cake.