Description
A moist and flavorful Buttermilk Pumpkin Pound Cake that combines warm spices and rich pumpkin puree, baked to perfection for a tender crumb. Perfect for fall gatherings, this classic loaf cake balances the sweetness of sugar with the tanginess of buttermilk, making it a deliciously comforting treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer or by hand until the mixture is light and fluffy.
- Add Eggs: Add eggs one at a time into the butter mixture, beating well after each addition to incorporate fully.
- Incorporate Pumpkin Mixture: Blend in the canned pumpkin puree, buttermilk, and vanilla extract until the batter is smooth and homogenous.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the cake tender.
- Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan and smooth the top for even baking.
- Bake: Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened to room temperature for easier creaming and better cake texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- If a toothpick does not come out clean, bake for an additional 5-10 minutes, checking frequently.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be frozen for up to 2 months; wrap well before freezing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the loaf)
- Calories: 310
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: pumpkin pound cake, buttermilk cake, pumpkin dessert, fall baking, spiced cake, loaf cake
