Pumpkin Spice Pound Cake with Cream Cheese Glaze: A Cozy Fall Favorite

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Cream the Butter and Sugar:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the Eggs and Pumpkin:

Beat in the eggs one at a time, making sure to scrape down the sides of the bowl as needed. Then, mix in the pumpkin puree, sour cream, and vanilla extract.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
Bake the Pound Cake:

Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Prepare the Cream Cheese Glaze:

While the cake is cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
Glaze the Cake:

Once the cake has cooled for about 10-15 minutes, remove it from the pan and place it on a wire rack. Drizzle the cream cheese glaze over the top of the cake, allowing it to drip down the sides.
Serve:

Let the glaze set for a few minutes, then slice and serve the cake. Enjoy the moist, flavorful pumpkin spice goodness!
Serving and Storage Tips