Sweet and Decadent Honey Bun Pound Cake: A Delightful Treat for Any Occasion

Serve this cake at room temperature or slightly chilled. It pairs wonderfully with a cup of coffee or tea.
Store any leftover cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for longer storage.
Variations:

Add chopped nuts (such as pecans or walnuts) to the cinnamon swirl for extra texture and flavor.
For a deeper flavor, you can replace the vanilla extract with almond extract in the cake batter.
Try adding a drizzle of caramel sauce along with the glaze for an extra indulgent treat.
FAQ:

Can I use non-fat sour cream for this cake? Yes, you can use non-fat sour cream, but the cake may be slightly less rich. Full-fat sour cream gives a more moist and tender texture.

Can I freeze this cake? Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Let it thaw before glazing and serving.

How can I make the glaze thicker or thinner? To make the glaze thicker, add more powdered sugar. To make it thinner, add a bit more milk.

This Honey Bun Pound Cake is sure to be a hit with its irresistible cinnamon swirl and sweet glaze. Whether it’s a special occasion or just a treat to enjoy at home, this cake is guaranteed to be a favorite!