Buttermilk Pumpkin Pound Cake Recipe

Alright, folks, buckle up your elastic waistbands because we’re diving headfirst into peak cozy season with this Buttermilk Pumpkin Pound Cake. Forget those basic PSL lattes and give your tastebuds a real treat. This isn’t just *another* pumpkin dessert; it’s the kind of moist, tender, spiced perfection that will make you wonder why you ever bothered with anything less. It’s got that delicate crumb and rich flavor that screams “I tried hard, but also, it was secretly easy.” Seriously, you need this in your life, especially if your life currently involves wearing sweatpants and pretending you’re not eating dessert for breakfast.

The other day, I decided to bake this Buttermilk Pumpkin Pound Cake while my husband, bless his cotton socks, was “helping” in the kitchen. Helping, in his language, means asking if he can eat the raw batter (the answer is always no, by the way) and then later leaving a trail of crumbs from the counter to the couch, as if he was marking his territory. He also managed to use every single measuring spoon for one ingredient, claiming each spoon “looked different.” Honey, they all say “teaspoon.” Anyway, the chaos was worth it when he devoured half the loaf in one sitting, crumbs be damned. The kids, meanwhile, were too busy using the mixing bowl as a drum to notice anything beyond the promise of sugar. It’s a testament to this cake’s deliciousness that it survived my family.

Time-Saving Hacks

* Butter: Forgot to soften your butter? Nuke it for 10-15 seconds. Don’t melt it entirely, or you’ll have a butter soup and then where would we be? Chaos, that’s where.
* Pre-mixed spices: Buy a pre-made pumpkin pie spice blend. Seriously, your spice cabinet doesn’t need 17 different cinnamon jars. One and done, people.
* Parchment paper sling: Line your loaf pan with parchment paper, leaving an overhang on the sides. When it’s baked, just lift it out like you’re presenting a trophy. Fewer dishes to scrape means more time for reality TV.
* “Clean-as-you-go”: Just kidding, who actually does that? Pile it all in the sink and deal with it tomorrow. Or better yet, make your partner deal with it.

Serving Ideas

This cake is pretty perfect all on its own, but if you want to get fancy (or distract from the fact you burnt the edges slightly), here are some thoughts:
* Serve it with a dollop of freshly whipped cream. Or, if you’re me, just spray some Reddi-wip directly into your mouth, then onto the cake. Same diff.
* A scoop of vanilla bean ice cream is never a bad idea. Bonus points if you melt it slightly in the microwave first. It’s called “making it your own.”
* Coffee. Because obviously. This cake practically begs for a strong cup of joe to cut through its rich sweetness.
* A glass of wine. Specifically, if your day involved a toddler tantrum or explaining algebra to a teenager. You deserve it. The cake does too.

What to Serve It With

Honestly, your hand is a perfectly acceptable serving implement. No judgment here.

✔Tips & Mistakes

* Don’t overmix: Seriously, gentle hands! Overmixing flour develops gluten and makes your cake tough. Unless you’re aiming for a pound cake that can double as a hockey puck, stop mixing as soon as everything is just combined.
* Grease your pan like you mean it: Nothing is sadder than a beautiful cake stuck to the bottom of the pan. Butter, flour, spray – use whatever method makes you confident that cake is coming out.
* Oven temps vary: Your oven is a liar. Get an oven thermometer. Seriously, it’s like $10 and will save you from burnt bottoms and raw centers.
* Don’t peek too early: Resist the urge to open the oven door every five minutes. You’re letting all the heat out, and your cake will collapse into a sad, deflated mess. Patience, grasshopper.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Buttermilk Pumpkin Pound Cake Recipe

This moist pumpkin pound cake infused with buttermilk is perfect for fall gatherings.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups all-purpose flour
• ▢ 1 cup pumpkin puree
• ▢ 0.75 cups sugar
• ▢ 0.5 cups buttermilk
• ▢ 0.5 cups butter, softened Make sure it's at room temperature.
• ▢ 3 large eggs Use fresh eggs.
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 1 tsp cinnamon Ground cinnamon works best.
• ▢ 0.5 tsp nutmeg Freshly grated if possible.

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and grease a loaf pan.
• In a large mixing bowl, beat the softened butter and sugar until fluffy.
• Add eggs one at a time, mixing well after each addition.
• Stir in the pumpkin puree and buttermilk until well combined.
• In another bowl, whisk together the flour, baking powder, baking soda, and spices.
• Gradually mix the dry ingredients into the wet mixture until just combined.
• Pour the batter into the prepared loaf pan.
• Bake for about 60 minutes or until a toothpick comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve with a dollop of whipped cream for extra indulgence. This cake freezes well.