Description
Indulge in the rich flavors of fall with this Buttermilk Pumpkin Pound Cake. Moist and tender, this cake is perfect for dessert or as a sweet treat any time of day. The warm spices and pumpkin puree create a delightful harmony in every bite, while the optional glaze adds a touch of sweetness to finish it off.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- ½ cup buttermilk
- 2 tsp vanilla extract
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp buttermilk or milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or tube pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the pumpkin and vanilla extract.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the batter, mixing until just combined.
- Bake the cake: Pour the batter into the pan and bake for 55–65 minutes. Let cool in the pan before transferring to a wire rack.
- Make the glaze: Whisk together powdered sugar, buttermilk, and vanilla. Drizzle over the cooled cake.
Notes
- This cake stays moist for several days and tastes even better the next day.
- Wrap tightly for storage or freeze for up to 3 months without glaze.
