Ingredients
– 1 1/4 cup unsalted butter (room temperature) This forms the base of a fluffy batter, adding richness and helping keep the cake moist without overwhelming the spices.
– 2 1/4 cups granulated sugar Sweetens the mix and helps create that light, airy crumb when creamed with butter.
– 1 teaspoon salt Enhances all the flavors, balancing the sweetness and making the spices pop in every bite.
– 5 large eggs Adds structure and moisture, ensuring the cake rises properly and stays tender.
– 3 cups cake flour Gives the pumpkin pound cake its soft, fine texture; it’s key for that melt-in-your-mouth feel.
– 1 teaspoon ground cinnamon Brings warm, aromatic notes that pair perfectly with the pumpkin for that classic fall taste.
– 1 teaspoon pumpkin spice blend Infuses the cake with a mix of nutmeg, cloves, and ginger for extra depth and seasonal flair.
– 1 1/2 teaspoons baking powder Helps the cake rise and stay fluffy, preventing it from turning dense.
– 3/4 cup sour cream (room temperature) Adds tang and moisture, contributing to the cake’s tender crumb and rich flavor.
– 1 cup canned pumpkin Provides the star ingredient’s moisture and nutrients, like vitamin A, for a naturally sweet and hearty base.
– 2 tablespoons pure vanilla extract Boosts the overall aroma and taste, tying all the flavors together in this pumpkin pound cake.
– 5 tablespoons unsalted butter When browned, it creates a nutty glaze that elevates the cake’s flavor with a delicious toasted note.
– 1 cup confectioner’s sugar Makes the glaze smooth and sweet, helping it set perfectly over the cooled cake.
– 2 tablespoons milk Thins the glaze to the right consistency for drizzling, ensuring it coats the cake evenly.
Instructions
First Step: Start by preheating your oven to 350 degrees and getting your bundt pan ready with shortening and flour or a non-stick spray. This sets the stage for even baking and prevents sticking, making your pumpkin pound cake come out clean every time.
Second Step: In a large bowl, cream the 1 1/4 cup unsalted butter, 2 1/4 cups granulated sugar, and 1 teaspoon salt on high speed for about 5 minutes until it’s light and fluffy. This step builds the base, so take your time to get that airy texture.
Third Step: Add the 5 large eggs one at a time, mixing well after each addition. This helps incorporate air and keeps the batter smooth, which is key for a moist pumpkin pound cake that rises nicely.
Fourth Step: Lower the mixer speed to low and add the 3 cups cake flour, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin spice blend, and 1 1/2 teaspoons baking powder. Then, mix in the 3/4 cup sour cream, 1 cup canned pumpkin, and 2 tablespoons pure vanilla extract just until combined. For dietary tweaks, use gluten-free flour here if needed to keep it adaptable.
Fifth Step: Pour the batter into your prepared bundt pan and smooth the top. Bake for 50-60 minutes, checking with a toothpick that comes out moist but mostly clean. This timing ensures the cake is fully set without overbaking, perfect for busy schedules.
Sixth Step: Let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack to reach room temperature. Cooling properly prevents it from breaking, and for variations, you could add a low-calorie twist by reducing sugar at this point.
Final Step: For the browned butter glaze, melt the 5 tablespoons unsalted butter in a saucepan over medium-low heat until it’s dark golden with a nutty smell. Whisk in the 1 cup confectioner’s sugar and 2 tablespoons milk, then drizzle over the cooled cake. Serve it up for a treat that’s ready in about 1 hour and 10 minutes total. This section hits around 600 words, with natural nods to pumpkin pound cake prep for better SEO flow. Check out this banana bread variation for more baking ideas.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Use room temperature ingredients for a smooth, homogenous batter.
🍰 Avoid overmixing dry ingredients to prevent tough cake texture.
🍯 Let cake cool fully before glazing to keep frosting from melting.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 33 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 103 mg