Cinnamon Swirl Pound Cake with Vanilla Drizzle: A Sweet, Comforting Delight

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Prepare the Cinnamon Swirl:

In a small bowl, mix the brown sugar and cinnamon until well combined. Set aside.
Make the Pound Cake Batter:

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing until just combined.
Assemble the Cake:

Pour half of the pound cake batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture over the batter.
Add the remaining pound cake batter and then sprinkle the rest of the cinnamon swirl mixture on top. Use a knife or skewer to swirl the cinnamon sugar into the batter gently.
Bake the Cake:

Bake the cake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Prepare the Vanilla Drizzle:

While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
Glaze the Cake:

Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack. Drizzle the vanilla glaze over the top of the cooled cake.
Serve:

Let the glaze set for a few minutes, then slice and serve. Enjoy your delicious Cinnamon Swirl Pound Cake with Vanilla Drizzle with a hot cup of coffee or tea!
Serving and Storage Tips