Pumpkin Pound Cake Recipe – A sensational rich and spiced tender pumpkin pound cake with a to die for brown butter glaze!
It’s my 3rd Wedding Anniversary today, and I thought I would celebrate with a beautiful and festive Fall cake. This Pumpkin Pound Cake is all a cake should ever be when the leaves start to change colors. The beauty of it is in its simplicity. The quality ingredients shine through. I used fresh pumpkin for this, along with my favorite eggs Safest Choice Eggs.
When baking a cake, eggs are very important to the structure. They have one of the most crucial jobs of all. The egg whites stiffen the cake bringing it all together. They are like building blocks. The egg yolks are wonderful for moistness and creating a tender crumb.
I mentioned a few months ago that I was now a member of Safest Choice Eggs’ Darling Dozen, and it is such a pleasure to be part of such a great group of bloggers. This cake is a celebration of all the perfect and wonderful moments experienced so far this year, and a way to celebrate the simple things.
This pumpkin pound cake is simple yet its flavor is amazing. The pumpkin shines through, and the spices really help to bring out the flavor even more. Tender and moist, this cake melts in your mouth. And when you top it with my brown butter glaze, you will be humming until the cows come home.
So get out that bundt pan and get to work on this cake right away. The results are well worth it.
Disclosure: This post is sponsored by Safest Choice Eggs but all opinions expressed here are my own.
If you want more pound cake recipes, click HERE
I used the following products for this recipe:
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1 teaspoon salt
- 5 large Safest Choice Eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- ¾ cup sour cream, room temperature
- ¾ cup canned pumpkin
- 2 tablespoons pure vanilla extract
- 5 tablespoons unsalted butter, melted and browned until tiny specs form
- 1 cup confectioner's sugar
- 2 tablespoons milk
- Preheat your oven to 350 degrees and prepare your 10 cup bundt pan with shortening and flour or non-stick baking spray.
- In your mixer bowl, cream together butter, sugar and salt on high speed until light and fluffy for 5 minutes.
- Next add in eggs, one at a time, and mix until well incorporated.
- Slow mixer to lowest speed and carefully add in flour, cinnamon and baking powder then add in sour cream, pumpkin and extract and cream until just combined.
- Pour cake batter into bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.
- Whisk together melted butter, confectioner's sugar and milk.
- Drizzle glaze over cooled cake and serve.