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
Scale
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.
