Buttermilk Pumpkin Pound Cake Recipe
Are you craving a moist, flavorful fall dessert? This Buttermilk Pumpkin Pound Cake Recipe is perfect for you. It combines the richness of buttermilk with sweet pumpkin flavor.
Equipment
- Large Mixing Bowl
- Electric mixer or whisk
- Bundt pan or loaf pan
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 cup buttermilk
- 1 cup pumpkin puree not pie filling
- 1 cup butter softened
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Set your oven to 350°F (175°C) right away.
- Grease your bundt pan with butter or cooking spray.
- Dust it lightly with flour to prevent sticking.
- Combine flour, baking powder, baking soda, and spices.
- Whisk them together in a medium bowl thoroughly.
- Set this mixture aside for now.
- Beat softened butter and sugar until light and fluffy.
- This takes about 3-4 minutes with an electric mixer.
- The mixture should look pale and creamy.
- Add eggs one at a time, beating well after each.
- Mix in pumpkin puree, buttermilk, and vanilla extract together.
- Blend until everything is completely smooth.
- Gradually add dry ingredients to the wet mixture slowly.
- Mix on low speed until just combined together.
- Don't overmix or the cake becomes tough.
- Pour batter into your prepared pan evenly.
- Bake for 60-70 minutes until a toothpick comes out clean.
- Let it cool for 15 minutes before removing.
Notes
- Use room temperature ingredients for better mixing results.
- Don't skip the buttermilk—it makes the cake super moist.
- Check for doneness with a toothpick at 60 minutes.
- Let the cake cool completely before slicing it up.
- Store in an airtight container for up to five days.
- You can freeze slices for up to three months.