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Buttermilk Pumpkin Pound Cake

This Buttermilk Pumpkin Pound Cake is a moist and flavorful dessert, perfect for fall or any time you crave a slice of something sweet. The buttermilk adds tenderness, while the pumpkin purée provides both flavor and moisture. Enjoy it plain or with a dusting of powdered sugar.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 measuring cups and spoons
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 loaf pan (9x5 inches)
  • 1 parchment paper (optional)
  • 1 toothpick or cake tester

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup pumpkin purée
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the loaf pan or line it with parchment paper for easier removal.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  • Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition.
  • Stir in the pumpkin purée, buttermilk, and vanilla extract until combined.
  • Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let the pound cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For added flavor, you can mix in chocolate chips or nuts.
This cake keeps well in an airtight container for up to 3 days at room temperature or can be frozen for longer storage.
Serve plain, or with a drizzle of icing or whipped cream for an extra treat.