Pound Pumpkin Cake with Glaze

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds moisture and flavor while being dairy-free.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides a tangy flavor with fewer calories.

Welcome to my channel, today I'm going to make a pumpkin pound cake.

I have 1.5 cups of all-purpose flour, 3 large eggs, 1 cup of granulated sugar, 1 teaspoon of cinnamon, and 1 teaspoon of Old Spice (or substitute with 0.5 teaspoon cloves and 0.5 teaspoon nutmeg).

I have 1 stick of unsalted butter which I'm going to melt a little bit in the microwave.

I also have 1 teaspoon of baking soda and 1 teaspoon of baking powder, and 1 cup of 100% pumpkin puree.

If you don't want to use canned pumpkin, you can boil fresh pumpkin without salt and mash it.

I already melted my butter, and I'm using a stand mixer but a hand mixer works too.

Place the melted butter and 1 cup of sugar in the mixing bowl and blend together.

Scrape the sides of the bowl, then add the eggs one by one.

Add 1 teaspoon of vanilla extract and mix well.

Now, add the 1 cup of pumpkin puree and mix everything together.

In a separate bowl, mix the dry ingredients: flour, baking soda, baking powder, spices, and 1/4 teaspoon of salt.

Combine the dry ingredients with the wet ingredients by hand, mixing until just combined. Don't over mix.

Preheat your oven to 350°F (175°C).

Prepare a baking pan by spraying it with flour spray or greasing it with butter.

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

Bake in the oven for 30 to 35 minutes, checking after 25 minutes by inserting a knife to see if it comes out clean.

Once done, let the cake cool in the pan for 10 to 15 minutes before removing it.

Let the cake cool completely before adding the glaze.

For the glaze, mix 1 cup of confectioners' sugar with milk, adding it a little at a time until you reach the right consistency.

If the glaze is too watery, add more sugar.

You can also add 1 teaspoon of softened or melted butter and a few drops of vanilla or almond extract for flavor.

Once the glaze is ready, pour it over the cooled cake and let it sit for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens