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Buttermilk Pumpkin Pound Cake

Wholesome Buttermilk Pumpkin Pound Cake
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This Buttermilk Pumpkin Pound Cake is incredibly moist and flavorful, perfect for fall. The tangy buttermilk complements the pumpkin spice beautifully, creating a delightful treat for any occasion.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
  3. In a separate bowl, cream together the sugar and butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the pumpkin puree, buttermilk, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a glaze, whisk together powdered sugar with a little milk or lemon juice and drizzle over the cooled cake.

Find it online: https://mommymademeals.com/buttermilk-pumpkin-pound-cake/