Buttermilk Pumpkin Pound Cake

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

Cream Butter and Sugars:

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Pumpkin:

Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.

Combine Dry Ingredients:

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Mix Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour into Pan:

Pour the batter into the prepared Bundt pan and smooth the top.

Bake:

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Optional Glaze:

Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle Over Cake: Drizzle the glaze over the cooled cake before serving.

Enjoy your delicious fall dessert!