Description
This Buttermilk Pumpkin Pound Cake is a delightful dessert perfect for the fall season, combining moist pumpkin and warm spices.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup canned pumpkin purée
- 1 cup buttermilk
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare your 10-inch Bundt pan with grease and flour.
- In a mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one by one, mixing well after each addition, then stir in the pumpkin purée and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.
- Pour the batter into the Bundt pan and bake for 55–60 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
- Prepare an optional glaze by mixing powdered sugar, milk, and vanilla extract, then drizzle over the cooled cake.
Notes
Ensure your butter is at room temperature for better creaming, and do not overbake the cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Calories: 420 kcal
- Sodium: 220 mg
- Protein: 4 g