If you are searching for a comforting autumn treat that perfectly balances spice and sweetness, the Pumpkin Pound Cake with Buttermilk Glaze Recipe is exactly what you need. This beautifully moist and tender pound cake is bursting with warm pumpkin pie flavors and enhanced by a luscious buttermilk glaze that adds just the right amount of tangy sweetness. Each bite melts in your mouth, offering a nostalgic taste of fall that will quickly become a favorite at your dinner table or holiday gatherings.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking the perfect Pumpkin Pound Cake with Buttermilk Glaze Recipe. Each component plays a vital role in creating the cake’s soft texture, rich flavor, and beautiful color that screams cozy fall vibes.
- Pumpkin (1 15-oz can): Provides moistness and the signature autumn flavor that defines this cake.
- Granulated sugar (¾ cup + ¼ cup for glaze): Adds sweetness while balancing spices perfectly.
- Brown sugar (¾ cup, packed): Introduces a deep caramel note that enhances the cake’s rich taste.
- Butter (½ cup softened + 2 Tbsp for glaze): Delivers tenderness and adds a luxurious texture throughout the cake and glaze.
- Eggs (4): Bind the ingredients together and help create that classic pound cake density.
- Vanilla extract (1 tsp + ½ tsp for glaze): Infuses warmth and depth into the pumpkin and glaze flavors.
- All-purpose flour (3 cups): Builds the structure and keeps the cake light yet substantial.
- Pumpkin pie spice (2 tsp + ½ tsp for glaze): Brings the iconic warm spices like cinnamon and nutmeg to every bite.
- Baking powder (1 tsp): Helps the cake rise beautifully without losing its dense character.
- Baking soda (½ tsp + ⅛ tsp for glaze): Assists in a tender crumb and perfect rise in both cake and glaze.
- Salt (½ tsp): Balances sweetness and enhances all the flavors.
- Buttermilk (¾ cup for cake + ⅓ cup for glaze): Adds moisture and a subtle tang that brightens the pumpkin flavor.
- Cornstarch (2 tsp for glaze): Thickens the glaze to a perfect consistency.
How to Make Pumpkin Pound Cake with Buttermilk Glaze Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a loaf or bundt pan to ensure your pound cake releases easily after baking. Prepping your baking vessel ahead of time prevents any last-minute rush and guarantees a flawless cake surface.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Cream them together until the mixture is light and fluffy — this helps incorporate air for a tender crumb. Beat in the eggs one at a time, followed by the vanilla extract and canned pumpkin. This mix lays down the fully flavorful base for your cake.
Step 3: Combine the Dry Ingredients
Whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. This ensures even distribution of the leavening agents and spices so every slice is bursting with balanced flavor.
Step 4: Alternately Add Dry Ingredients and Buttermilk
Add the dry ingredients to the wet mixture in three parts, alternating with the ¾ cup of buttermilk. Begin and end with the flour mixture. Stir gently to combine, being careful not to overmix. This alternating method creates a moist yet sturdy cake texture that’s perfect for pound cake.
Step 5: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for about 55 minutes, or until a toothpick inserted in the center comes out clean. Once done, cool the cake in the pan on a rack for 15 minutes before turning out onto a wire rack to cool completely.
Step 6: Make the Buttermilk Glaze
In a small saucepan, combine ¼ cup granulated sugar, ⅓ cup buttermilk, 2 tablespoons butter, ½ teaspoon pumpkin pie spice, ½ teaspoon vanilla, 2 teaspoons cornstarch, and ⅛ teaspoon baking soda. Cook over medium heat, whisking constantly until thickened. Let the glaze cool slightly so it’s the perfect consistency to drizzle on your cake.
Step 7: Glaze the Pumpkin Pound Cake
Once the cake is completely cooled, pour the warm buttermilk glaze over the top, letting it drip down the sides. Allow the glaze to set for at least 15 minutes before slicing and serving to enjoy that irresistible glossy finish.
How to Serve Pumpkin Pound Cake with Buttermilk Glaze Recipe
Garnishes
To elevate your Pumpkin Pound Cake with Buttermilk Glaze Recipe, sprinkle chopped toasted pecans or walnuts on top for added crunch and nuttiness. A dusting of powdered sugar or a few fresh cranberries can add vibrant contrast and a pop of color that invites you to dig in.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of cinnamon-spiced whipped cream. For a beverage, a hot cup of chai tea or freshly brewed coffee complements the warm spices perfectly, making your serving experience cozy and complete.
Creative Ways to Present
Consider slicing the cake into petite squares for a charming dessert buffet or serving alongside caramel sauce for added indulgence. Wrapping slices individually in parchment paper with a cinnamon stick makes a thoughtful homemade gift for friends and family during the holidays.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Pound Cake with Buttermilk Glaze Recipe tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days. This preserves its moistness and allows the glaze to stay fresh and delicious.
Freezing
You can freeze whole or sliced pound cake by wrapping it well in plastic wrap and then placing it in a freezer-safe bag or container. Frozen cake can last up to 3 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
To gently reheat a slice, microwave it on low power for 15-20 seconds or warm it in a low oven wrapped in foil. This brings back the cake’s soft texture and warms the glaze slightly to its luscious best without drying it out.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it yourself, making sure to drain any excess moisture to maintain the cake’s ideal texture.
Is the buttermilk glaze essential?
While you can enjoy the cake without glaze, the buttermilk glaze adds a lovely tang and moisture that really elevates the Pumpkin Pound Cake with Buttermilk Glaze Recipe to the next level.
Can I substitute the pumpkin pie spice?
If you don’t have pumpkin pie spice, use a blend of cinnamon, nutmeg, ginger, and cloves to capture that warm flavor profile perfectly.
What type of pan works best?
A bundt pan or a standard loaf pan works beautifully. Just ensure it’s well-greased and floured so the cake releases easily after baking.
How can I make the cake gluten-free?
Try substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results, but be aware that baking times might vary slightly.
Final Thoughts
This Pumpkin Pound Cake with Buttermilk Glaze Recipe is truly a labor of love that yields slices of pure fall joy. With its rich spice blend, moist crumb, and velvety glaze, it’s the kind of dessert that feels like a warm hug. I can’t wait for you to make it, share it with loved ones, and create memories that revolve around this unbeatable pumpkin treat.
Print
Pumpkin Pound Cake with Buttermilk Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Pound Cake with Buttermilk Glaze is a moist and tender dessert perfect for fall. Infused with warm pumpkin pie spices and the rich flavor of pumpkin puree, this pound cake is enhanced by a tangy and sweet buttermilk glaze that adds a delightful finish. The combination of tender crumb and buttery glaze makes it an irresistible treat for holidays or any cozy gathering.
Ingredients
Cake
- 1 (15-oz) can pumpkin puree
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- ½ cup butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
Buttermilk Glaze
- â…“ cup buttermilk
- ¼ cup granulated sugar
- 2 tablespoons butter
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 2 teaspoons cornstarch
- â…› teaspoon baking soda
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and canned pumpkin puree until well combined.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the pumpkin batter beginning and ending with the dry ingredients. Mix gently after each addition just until combined to avoid overmixing.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Buttermilk Glaze: In a small saucepan, combine the buttermilk, granulated sugar, butter, pumpkin pie spice, cornstarch, and baking soda. Cook over medium heat, stirring constantly until the mixture starts to thicken slightly, about 3-5 minutes. Remove from heat and stir in vanilla extract.
- Glaze the Cake: Once the pumpkin pound cake is baked and slightly cooled, pour the warm buttermilk glaze evenly over the top, allowing it to soak in and add moisture and flavor.
- Cool and Serve: Let the cake cool completely in the pan on a wire rack before slicing. This allows the glaze to set and the flavors to meld for the best taste experience.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the batter once the flour is added to prevent a dense cake.
- Use canned pumpkin puree for consistency; homemade pumpkin puree may have more water content.
- The glaze adds moisture and sweetness; adjust sugar in glaze to taste.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
