Description
This buttermilk pumpkin pound cake is a moist, spiced treat perfect for fall. Combining the richness of butter and the subtle sweetness of pumpkin puree with warm spices, it’s baked to golden perfection in a Bundt pan and optionally topped with a smooth vanilla glaze.
Ingredients
Scale
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 (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will incorporate air for a tender cake.
- Add Eggs and Pumpkin: Beat in the eggs one at a time to ensure even incorporation. Then mix in the pumpkin puree and 1 teaspoon of vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures the spices and leavening agents are evenly distributed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture in batches, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing and toughening the cake.
- Pour into Pan: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
- Bake: Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes to firm up, then invert it onto a wire rack to cool completely to room temperature.
- Optional Glaze: In a small bowl, whisk together the powdered sugar, milk, and ½ teaspoon vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake before serving for a sweet finishing touch.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- The cake is delicious served plain or with the vanilla glaze for added sweetness.
- Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute maple syrup for brown sugar for a different flavor profile.
