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Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

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 Nutrition

Directions

  1. Cake.
  2. Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ 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.
Most Helpful

5 5

Lemon zest and sour cream won my vote! And cinnamon to boot! What's not to like? Only change I made was to use the juice from the lemon in the topping. Just gave it that extra zip. Thnx for posting, Chef Viola. Made for Fall 2008 PAC.