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Buttermilk Pumpkin Pound Cake Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Total Time: 1 hour 15-20 minutes
  • Yield: 6-6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Buttermilk Pumpkin Pound Cake is a moist and flavorful fall dessert combining the richness of butter and the warm spices of cinnamon, nutmeg, and ginger with the subtle tang of buttermilk and pumpkin puree. Finished with a simple vanilla glaze, it’s perfect for gatherings or cozy autumn afternoons.

Ingredients

Cake

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup buttermilk
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure the cake releases easily after baking.
  2. Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
  3. Add eggs and pumpkin: Beat in the eggs one at a time to fully incorporate them. Then mix in the pumpkin puree and vanilla extract until well blended.
  4. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
  5. Combine batter: Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined to keep the cake tender.
  6. Pour batter and smooth: Pour the batter into the prepared Bundt pan and smooth the top evenly with a spatula.
  7. Bake the cake: Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  8. Cool the cake: Allow the cake to cool in the pan for 10 minutes, then invert the cake onto a wire rack to cool completely to room temperature.
  9. Prepare glaze and finish: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake before serving for a sweet finishing touch.

Notes

  • Make sure the butter is softened for easier creaming with the sugars.
  • Do not overmix the batter when combining the dry and wet ingredients to keep the cake tender.
  • Check doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
  • The glaze can be adjusted for thickness by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.

Find it online: https://slsrecipes.com/buttermilk-pumpkin-pound-cake-recipe-2/