EASY MOIST CINNAMON ROLL POUND CAKE RECIPE
Steps:
- Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
- In a medium bowl, sift together flour, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add sour cream, vanilla extract and heavy cream and beat until combined.
- Reduce speed to low and add flour mixture, beat to combine.
- To Make the Cinnamon Swirl: Combine the 1/4 cup sugar and cinnamon in a small bowl. Pour 1/3 of batter into prepared loaf pans. Sprinkle half of cinnamon sugar mixure into pans. Repeat with remaining batter, then remaining cinnamon sugar, then ending with batter.
- Bake 50 to 70 minutes or until edges begin to brown and an inserted toothpick comes out clean. If cake is not ready at 50 minutes, check again every 5-10 minutes. (Mine took 70 minutes to bake)
- Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
- To Make the Icing, beat together butter and cream cheese. Add heavy cream, vanilla, powdered sugar and salt and beat to combine. Spread evenly over cooled loaves. Let the icing harden, about 15 minutes, before serving.
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- Preheat oven to 350. Line two 9x5 loaf pans with nonstick foil, spray heavily with cooking spray and set aside.
- In a large bowl beat butter and sugar until light and fluffy. Mix in greek yogurt. Stir in heavy cream and vanilla. Add eggs one at a time, mixing well after each egg. In a separate bowl mix flour and baking soda. Add dry ingredients to wet in gredients and mix until just combined.
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- Clean your stand mixer bowl and whisk attachment. Beat the cream cheese and butter for 2 minutes on medium-high speed.
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