Buttermilk Pumpkin Pound Cake
Ingredients:
- 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
Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix in the pumpkin puree, buttermilk, and vanilla extract until smooth.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes
Kcal: 420 kcal | Servings: 10 servings
Tips:
Ensure your butter is softened to room temperature for easier creaming and a smoother batter.
Use canned pumpkin puree for consistent moisture and flavor in the cake.