Description
Deliciously moist snickerdoodle pound cake with a hint of cinnamon.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a bowl, cream the 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, salt, and cinnamon.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
- Stir in vanilla extract.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
Notes
- You can sprinkle extra cinnamon sugar on top for added flavor.
- This cake can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: snickerdoodle pound cake