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Honey Bun Pound Cake

This easy, irresistible Honey Bun Pound Cake takes the nostalgic flavors of a classic honey bun and transforms them into a magical dessert. Enjoy a rich, buttery crumb with a delightful cinnamon-brown sugar swirl and a sweet honey glaze—a pure hug in cake form that's surprisingly straightforward to make.
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Cook Time 1 hour 5 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pound Cake Batter
  • 1 cup unsalted butter 2 sticks, room temperature
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk or homemade substitute
For the Brown Sugar-Cinnamon Swirl
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
For the Glaze
  • 1 1/2 cups powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract
  • 1 tbsp honey optional

Equipment

  • Bundt pan
  • Large Mixing Bowl
  • Electric Mixer
  • Medium bowl
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 325°F (163°C). Generously grease and flour your Bundt pan or 10-inch tube pan, ensuring all crevices are covered.
  2. Step 2: In a large mixing bowl, cream together room temperature unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer for 3-5 minutes until light and fluffy. Beat in eggs one at a time until fully incorporated. Stir in sour cream and vanilla extract until well combined.
  3. Step 3: In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with about a third of the dry, mix until just combined, then add half the buttermilk, mix, then another third of the dry, the rest of the buttermilk, and finish with the last of the dry ingredients. Mix until just combined to avoid overmixing.
  5. Step 5: In a small bowl, mix together the brown sugar and cinnamon for the swirl. Pour about half of the cake batter into the prepared pan, spreading evenly. Sprinkle the brown sugar-cinnamon swirl mixture over the batter. Carefully pour the remaining cake batter on top. Take a butter knife and gently swirl it through the layers to create ribbons of cinnamon goodness, being careful not to overmix.
  6. Step 6: Bake for 65-75 minutes at 325°F (163°C), or until a wooden skewer or toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
  7. Step 7: While the cake cools, whisk together powdered sugar, milk (starting with 2 tablespoons and adding more if needed for consistency), and vanilla extract in a medium bowl. If using honey, add it now. Whisk until smooth and pourable, but still thick. Once the cake is completely cooled, generously drizzle the glaze all over the top. Let it set for a few minutes before serving.

Notes

For a perfect pound cake, ensure all ingredients are at room temperature and do not overmix the batter. Measure flour correctly and grease your Bundt pan thoroughly to prevent sticking. Always let the cake cool completely before applying the glaze to ensure it sets properly. Store at room temperature for 3-4 days, in the refrigerator for up to a week, or freeze for 2-3 months. Consider adding a pinch of nutmeg or chopped nuts to the swirl for extra flavor and texture.