• Preheat oven to 350 degrees F.

Cinnamon Swirl

• Stir together the cinnamon (¼ cup) and sugar (⅔ cup) and set aside.

Pound Cake

• Sift together or whisk together really well the flour and baking powder and set aside.
• Mix together the whipping cream and milk, set aside.
• Using mixer, cream together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition until light and fluffy.
• Beat in the vanilla extract.
• Fold the dry ingredients into the creamed mixture alternately with the milk mixture, beginning and ending with the dry ingredients by adding the dry ingredients in 3 portions and the milk in 2 portions.

Adding Batter & Cinnamon Layers

• Add 1/3 of the batter into the bundt pan and sprinkle ⅓ of the cinnamon sugar on top of the batter. Repeat this process 2 more times until all of the batter and cinnamon sugar are used.
• Using a knife, swirl cinnamon sugar into the batter. If you swirl too much, you’ll lose the big swirls of cinnamon sugar, so just be aware of that. It will be good no matter what though!

Preparing the Bundt Pan and Baking the Pound Cake

• Prepare bundt pan or tube pan by greasing and flouring well or spray with Baker’s Joy. Bake for 50-60 minutes depending upon the size of your pan.
• When a wooden toothpick inserted in the center comes out clean, its done.
• Let the cake cool for 10 minutes before turning it out onto a wire rack to cool completely before glazing.

Vanilla Glaze

• Whisk the powdered sugar, vanilla and cream/milk together until smooth. The glaze should be thick but also pourable.
• Drizzle glaze over cake.