Description
Indulge in the rich, moist goodness of Buttermilk Pumpkin Pound Cake, a delightful fall dessert that perfectly combines the flavors of pumpkin, warm spices, and a hint of tangy buttermilk. This cake is easy to make and even easier to enjoy, making it a perfect treat for any autumn gathering.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan or a large loaf pan.
- Mix Wet Ingredients: In a large mixing bowl, cream the butter and sugar. Add eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gradually add to the wet mixture, mixing until just combined.
- Bake: Pour the batter into the prepared pan and bake for 55–65 minutes. Cool in the pan before transferring to a wire rack.
Notes
- Dust with powdered sugar or drizzle with a vanilla glaze for added sweetness.
- This cake can be stored at room temperature for up to 3 days or frozen for future enjoyment.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
