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 Instructions: Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add Eggs and Pumpkin: Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Pour into Pan: Pour the batter into the prepared Bundt pan and smooth the top. Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Optional Glaze: Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle Over Cake: Drizzle the glaze over the cooled cake before serving. Enjoy your delicious fall dessert!
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