I woke up with a sudden urge for pound cake. So while I hadn’t planned on baking a pound cake, I found myself in the kitchen rushing to whip one up. Since I’m stuck on this pumpkin theme, I decided to try making a pumpkin pound cake.
I played around with my favorite pound cake recipe to create this one. I think next time I might try going to a mix of cake flour and all-purpose flour. I experimented with almost all cake flour for this one, and while it came out good, the crumb was almost a little too light for a pound cake.
The cake was sweet, moist, soft, dense, and a pretty yellow. The inside cut wasn’t quite as perfect. I think I should have mixed the batter a little longer.
I debated whether to add spices, but I actually wanted to go for a more pure flavor. This pumpkin cake is good year round. The pumpkin flavor is subtle, as pumpkin is subtle on its own. But it’s super moist and soft. I decided to not decorate the cake either other than baking it in this pretty Fleur De Lis bundt pan*
pretty bundt pan.
My favorite part of the cake was the crispy cracked bottom from when it first came out of the oven. So sad when the cake cools and that part softens. If you love baking with pumpkin you might like my Pumpkin Cake, too.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Pumpkin Pound Cake
- 3 cups cake flour
- 1/4 cup all purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1/2 cup + 1 tbsp pumpkin puree
- 1 tsp vanilla extract
- Preheat oven to 325ºF. Spray a 10 to 12 cup Bundt baking pan with nonstick baking spray containing flour.
- Sift together the flours, baking soda and salt in a medium bowl.
- In large mixing bowl, cream the butter and sugar on medium speed until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Add half the flour mixture and mix on low speed. Then add in the sour cream, pumpkin puree and vanilla extract and mix again. Add in the rest of the flour and mix until batter is smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for about 75 minutes or until a toothpick inserted in the center of the cake comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.