Before we jump into the recipe, let’s take a closer look at the ingredients that make this Buttermilk Pumpkin Pound Cake so delightful.
1 1/2 cups granulated sugar – Adds sweetness and helps achieve that perfect golden crust.
1 cup unsalted butter, softened – Provides richness and moisture.
4 large eggs – Help bind the ingredients and add structure to the cake.
1 cup canned pumpkin puree – The star of the show, bringing in all that delicious pumpkin flavor.
1/2 cup buttermilk – Adds a subtle tang and makes the cake ultra moist.
2 teaspoons vanilla extract – Enhances the flavor profile of the cake.
2 cups all-purpose flour – The base of the cake, providing structure.
1 teaspoon baking powder – Helps the cake rise beautifully.
1 teaspoon ground cinnamon – Adds warmth and depth to the cake’s flavor.
1/2 teaspoon ground nutmeg – For a slightly nutty, earthy touch.
1/2 teaspoon ground ginger – Adds a bit of spice and warmth.
1/4 teaspoon ground cloves – Enhances the other spices and provides a deep, warming flavor.
1/2 teaspoon salt – Balances the sweetness and enhances all the other flavors.
Optional Add-Ins:
Chopped pecans or walnuts – For added crunch and flavor.
Chocolate chips – For a touch of sweetness that pairs perfectly with the pumpkin.
Step-by-Step Directions
1. Preheat and Prepare
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