If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Can I Freeze This Cake?
Yes! Wrap the cake tightly in plastic wrap, then in foil, and freeze for up to three months. Thaw it in the refrigerator overnight.
What If I Don’t Have Canned Pumpkin?
You can use fresh pumpkin puree if preferred. Simply cook and blend the pumpkin until smooth, making sure to drain excess water to avoid a soggy cake.
Can I Add Frosting?
Absolutely! Cream cheese frosting pairs wonderfully with this cake, adding a tangy sweetness that complements the pumpkin and spices.
Can I Make This Cake Gluten-Free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Just be sure it’s a 1-to-1 replacement.
This Buttermilk Pumpkin Pound Cake is everything you want in a fall dessert—flavorful, moist, and full of seasonal spices. Whether you’re serving it for dessert, snacking on it with a cup of coffee, or gifting it to friends and family, it’s a recipe you’ll come back to again and again.
Ingredients
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup canned pumpkin puree
1/2 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Instructions
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