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!
Recipe by at https://laurasglutenfreekitchen.com/2018/10/gluten-free-cinnamon-pound-cake/