I’m trying to think if I’ve ever known a person who didn’t like pound cake. Hmmm…nope, can’t think of a single one. Because really, what’s not to like about pound cake? It’s rich. It’s buttery. It’s just delicious.
Pound cake got its name from the old method of using a pound of butter, a pound of flour, a pound of sugar and a pound of eggs for the batter. Can you imagine what a huge cake that made? I’m not really sure how they baked those monstrous cakes much less lifted them out of the oven. Today’s pound cakes are still true to the basic ingredients, but much lighter in weight and volume. And there’s an endless variety of them, too. I’ve had coconut pound cakes, sour cream pound cakes, chocolate pound cakes…you name it and you can probably flavor a pound cake with it.
I have a fantastic Never Fail Pound Cake recipe that I always use for plain pound cakes. That recipe makes a great cake, but with Fall getting close I really wanted something with warm spice and pumpkin flavors. This wonderful Glazed Pumpkin Pound Cake satisfied that craving very well. BeeBop and I enjoyed several slices of this and then I sent the rest to his office. Apparently, it went over really well. Here’s the text of an email I received from one of his co-workers that day:
“Lana-We have your husband. Do exactly as instructed and no one gets hurt. The recipe to the Pumpkin Pound Cake must be in our hands before 4:30 PM today. Do not attempt to contact the authorities. If the recipe is not in our hands by 4:30 today you can expect to start receiving individual strands of Bill’s hair. Do not test us – we are not afraid to make him completely bald, one hair at a time.”
Thanks y’all. You gave me the best laugh I’ve enjoyed in quite a while. So, here in answer to those demands, is “the recipe.”
A rich, buttery pound cake made with buttermilk, pumpkin and warm fall spices. Click To Tweet
Start by preheating your oven to 350. Then grease and flour a 10-inch tube or bundt pan. Set that aside for now.
You’ll need to drain the canned pumpkin to keep the cake from being too heavy. Just spread the pumpkin out on a double thickness of paper towels. Then cover it with another double thickness of paper towels and leave it for about 10 minutes. Scrape the pumpkin into a little bowl.
Put the sugars and butter into a large mixing bowl and beat at medium speed for about 3 minutes or until well blended.
Add the eggs, one at a time, beating well after each.
Beat in the pumpkin and vanilla. Notice how the batter gets a grainy look after adding the pumpkin? Don’t worry, that’s exactly what it’s supposed to look like.
Measure the flour by lightly spooning it into a dry measuring cup and leveling it off with a knife. Mix the flour, spice, baking powder, soda and salt with a whisk or fork so that it is evenly combined.
Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden pick comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes, then remove it from the pan and cool completely on the wire rack.
The make the glaze, combine all ingredients in a small saucepan over medium heat. Bring to the boil and cook, stirring constantly, for one minute. Remove from the heat and drizzle over the cake.
Enjoy!
Glazed Pumpkin Pound Cake
Ingredients
Cake:
- 1 15-oz can pumpkin
- 3/4 cup sugar
- 3/4 cup packed dark brown sugar
- 1/2 cup butter, softened
- 4 eggs, room temperature
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup buttermilk
Glaze:
- 1/3 cup buttermilk
- 1/4 cup sugar
- 2 tblsp. butter
- 2 tsp. cornstarch
- 1/8 tsp. baking soda
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour a 10-inch tube or bundt pan.
- Drain the pumpkin by spreading over two layers of paper towels. Cover with two additional layers of paper towels and let stand for about 10 minutes. Scrape the drained pumpkin into a bowl.
- Add the sugar, dark brown sugar and butter to a large bowl.
- Beat at medium speed for 3 minutes or until well blended.
- Add the eggs, one at a time, beating well after each.
- Beat in the pumpkin and vanilla.
- Measure the flour by lightly spooning into a dry measure cup and leveling with a knife.
- Using a whisk or fork, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
- Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
- Pour the batter into the prepared tube or bundt pan.
- Bake for 45 to 55 minutes or until a wooden pick inserted comes out clean.
- Cool in pan for 10 minutes on a wire rack. Remove cake from the pan and cool completely on wire rack.
- To prepare the glaze, combine all ingredients in a small saucepan over medium heat. Bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat and drizzle over cake.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
— This post originally published September 13, 2011
Other pound cake recipes you might enjoy:
- Strawberry Swirl Cream Cheese Pound Cake from Southern Living
- Simply Recipes’ Eggnog Pound Cake
- Orange Spiced Pound Cake from Taste Food
- Perfect Lemon Poppyseed Pound Cake from SippitySup
- Apricot Pound Cake from Leite’s Culinaria
Okay, I’m starting to see looks of pumpkin posts and I just might have to break open a can or two!
It’s definitely getting to be the time of year for it!
Scrumptious looking cake! I love a good pound cake and this one fits the season perfectly! Thanks!
Me, too, Bonnie. Just plain pound cake is good, but this takes that plain one into Fall with its flavors.
No joke, my mouth just watered. I was out at my mom’s house this weekend and her bundt pan was staring at me, begging me to take it home. I wish I had, I would whip this right up. Just gorgeous
Next time you have the opportunity, grab the bundt pan and make this one. I promise you’ll love it!
Oh I love anything pumpkin, can’t wait to try this one!
oh my! Looks incredible. My mouth is watering
hello~
I really want to make this, but I only have a 9 in. loaf pan. Can I just half this recipe? Thanks!
I don’t know, Grace. I haven’t tried that. If you decide to give it a try, let me know how it works out.
I love pumpkin and it sounds even more wonderful in a pound cake. Then when you add your buttermilk glaze, it really sounds over the top..I am definitely bookmarking this – yum!
Becki – that buttermilk glaze is really delicious. It has that lovely buttermilk “tang” that really works well with the other flavors.
well i guess it’s a good thing Be-Bop was in your good graces that day, huh?! i am one of those that prefers pie over cake BUT pound cakes? well that’s a completely ‘nother story . . . love ’em . . . and this one is now exception!
Poor BeeBop. He was in real danger for a little while there :-)
At least now you wont have a bald hubby! LOL
The pound cake is right up my alley and I pinned it for future baking!
Great, Megan! Hope you enjoy it soon.
This looks so yummy. Hooray for the fall so we can eat pumpkin again!
Great cake for fall!
Do you have a picture of it sliced? Considering my birthday is tomorrow I’d like to imagine what this would’ve tasted like! lol
I’m sorry, Tonia, I don’t. If you’re curious about the texture, it’s just like any ordinary pound cake’s texture.
The pound cake looks amazing. I will hold on to this recipe for the Halloween Party at my son’s karate school. I always try and bring some type of dessert. Can it be frozen???
Honestly – I haven’t tried freezing it. It never lasts that long! However, most pound cakes do freeze well. Just can’t say for sure on this one.
You had me at pumpkin!! I love this time of year! You can bet I am going to give this pound cake a try! Yummy! :)
Great! Hope you enjoy it.
Ha! That’s funny. So did you get him back? lol
Go him back with all hair intact!
Well, I had to make this right after I read your recipe. I turned out beautifully. Love the glaze. Thanks for a wonderful fall recipe.
I’m so glad you liked it, Connie! Thanks.
I am going to have to try this one, it looks amazing, and you are right, who doesn’t love pound cake! I would never have thought about draining the pumpkin, great idea.
Probably the best pumpkin recipe I’ve seen yet!
Just made this for a church gathering tomorrow. I’ll let you know about the “on the spot” taste reviews.
Miss P
Well, it was a hit. I added maple to the glaze – I know you don’t like that flavor, but if you do, it’s a great compliment here. My folks liked it. Maybe somebody else will.
Take care.
Miss P
The maple is a great idea. Even though it’s not my most favorite flavor, it does go well with pumpkin. I’m learning to like it a little better since I got some *real* maple syrup from a friend in Michigan. Totally different taste :-)
Yay Michigan maple syrup! I love, love, love this recipe. Can’t wait to try it in my decorative bundt pan. They’re like little bundt cakes with pretty peaks and swirls in them. Thanks for the recipe!
This pound cake looks divine!!!!
Such a great recipe!! What’s not to love about pumpkin pound cake?! I totally agree. Thanks for linking up to my linky party!!
I just put this cake in the oven, and the batter was DELIGHTFUL! Can’t wait for the baked cake to come out of the oven!
That ransom email (who writes notes anymore?) is too funny! Give us all a piece!
I made this yesterday and it turned out great. Since I love spices I added more pie spice than what was called for and I added a couple spoonfuls of pumpkin to my glaze. Thanks
Hi I just made this last week and it is divine! Absolutely loved it! The flavor is fantastic, and it’s so moist! And it tastes even better the next day! Plus, the buttermilk glaze is DELICIOUS! I’m thinking about making this again and doubling the buttermilk glaze! Thanks so much for the great recipe! :)
This looked and sounded so fabulous that my son picked it for his birthday cake!! I tweaked it a little, but am posting it tomorrow at http://dimplesanddelights.blogspot.com if you’d like to see! Thank you!
Lana – Your recipe sounds yummy and your husband’s co-workers are a laugh riot! Thanks. I needed that. But the reason for my note is to find out if this recipe can be made successfully in loaf pans. I don’t have the round pan you call for. TIA for any and all assistance. (I’ll be chuckling about that note all night). 8-)
I’m quite sure you could make this in two loaf pans. I don’t have cooking time for those, however.
Do you have to use buttermilk? I wanted to make this to bring for my husband’s Christmas party. I only have 2% milk and don’t know how that would work with the vinegar to make buttermilk.
I’d really recommend buttermilk for this, Kristen.
I just made this cake. It smells wonderful, but after I took it out of the oven it dropped a couple of inches in height! I bake quite often (lots of pound cakes) and this has never happened. It looks a little short, but I am hoping it will still be tasty! Any thoughts on what happened?
Thanks!
Wow Jen, I know that’s really disappointing! I’m at a loss because this is one of my most dependable recipes. I’ve never had it fall. It always stays just as tall after cooling as it was when I took it out of the oven. You know there are so many reasons a cake can fall – old levening, uneven or unreliable oven temperature, even the weather. With this cake, another possibility would be that you might not have drained the pumpkin enough and the batter was too wet.
I love pound cake and this one looks wonderful.
Oh goodness, I thought I was the only one that slathered a slice of pound cake and toasted it. Sometimes I sprinkle a little cinnamon and sugar on the butter.
Searched for nearly an hour for a pumpkin pound cake that I wanted to bake. This was it!! I just took it out of the oven and it looks almost exactly like your picture. Smells Delish! Can’t wait to try it. I will update post once we cut into it. Thank You!!
OOOOOH…. I am SO making this today. The tip about getting excess water out of the pumpkin is absolute genius. How in the world did you know to do that?
Miss P
I don’t know, but it works really well!
This was SO delicious! Make sure that you don’t use pumpkin ‘pie filling’, …. use plan ‘canned pumpkin’ The flavor of this Pound Cake was incredible! I baked it in my Bundt pan. The glaze was VERY tasty. I’m keeping this recipe.
So glad you liked it, Angelina!