Buttermilk Pumpkin Pound Cake
Buttermilk Pumpkin Pound Cake is the best cozy treat for fall, perfect for festive gatherings.
Equipment
- 10-inch Bundt pan
- Electric mixer
- mixing bowls
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 2.5 cups granulated sugar
- 5 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.5 cup buttermilk
- 2 teaspoons vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or use a baking spray with flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree and vanilla extract until fully combined.
- Gradually add the dry ingredients in three additions, alternating with the buttermilk (starting and ending with the dry ingredients). Mix just until combined—do not overmix.
- Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
- Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
Notes
For best results, ensure all ingredients are at room temperature before starting the recipe.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 3000IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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