• Preheat your oven to 350°F. and gather your ingredients and supplies. Add the paddle attachment to your stand mixer.
• Add parchment paper to your loaf pan for easy removal and cleaning later. (optional)
• Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed
  ½ cup butter, 1 cup granulated sugar
• Beat in the eggs, and vanilla extract. Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.
  2 large eggs, 1 tablespoon vanilla extract, 1½ cups all-purpose flour , 1 teaspoon baking powder , ⅛ teaspoon salt, ½ cup whole milk

Make the Cinnamon Sugar Topping

• In a small bowl, make the cinnamon sugar topping by combine the 2 tbsp of light brown sugar and ¼ tsp cinnamon.
  2 tablespoons light brown sugar , ¼ teaspoon cinnamon

Cinnamon Sugar Swirl

• In a small bowl, whisk the cinnamon and sugar swirl filling. Pour half the pound cake batter into the parchment-lined loaf pan.
  1 tablespoon whole milk, 1 tablespoon cinnamon , 3 tablespoons light brown sugar
• Add half the swirl mixture and use a toothpick or knife to swirl. Pour the remaining batter, and add the remaining swirl mixture. Repeat the swirl pattern.
• Sprinkle the cinnamon sugar topping to the top of the cake batter.
• Bake for 45-55 minutes. Mine took the full 55 minutes. The top of the loaf will be raised, slightly golden brown, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
• When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 30 minutes before slicing.