Gluten Free Cinnamon Pound Cake, I don’t know about you but this is one of my favourite cakes, an easy fall cinnamon cake with a perfectly sweet cinnamon syrup!
I love cinnamon, you guys…it’s one of my favourite spices and it smells divine.
Let’s get to business. No messing around. This is one of my favourite cakes. (O I said that already) I’d like to call it Autumn in a Cake. But I’ll spare you that. It’s moist and full of flavour. Lovely on its own, but add that sweet syrup? Oh dear.
Gluten Free Cinnamon Pound Cake
Prep time
Cook time
Total time
Author: Laura Blaine
Serves: 1lb loaf
Ingredients
- 2 cups gluten free self raising flour
- 1 tbsp cinnamon
- ¾ tsp salt
- 1⅓ cups granulated sugar
- ⅔ cup unsalted butter , softened
- 2 tsp vanilla
- 3 large eggs
- ⅔ cup whole milk
- --Cinnamon Syrup Glaze--
- ½ cup granulated sugar
- ⅓ cup water
- 6 tbsp unsalted butter
- 1 tsp vanilla
- ¾ tsp cinnamon
Instructions
- Preheat oven to 350F/180C/Gas 4.
- Generously grease and lightly flour a 1lb loaf tin.
- In a medium bowl, whisk together the flour, cinnamon, and salt.
- In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add eggs, one at a time, fully incorporating between each one.
- Beat in the flour mixture, alternating with the milk.
- Pour batter in the prepared pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven; cool for 10 minutes.
- While the cake cools, make the cinnamon glaze. In a small saucepan, combine the sugar, water, butter, vanilla, and cinnamon.
- Heat over medium until sugar is dissolved and mixture is slightly thickened.
- Turn cake out onto a wire rack set over a plate.
- Using a fork, poke holes all over the cake, then drizzle with the cinnamon syrup glaze.
- Slice, serve, and enjoy!
