- Butter, softened, for greasing
- 2 1/4 cups unbleached all-purpose flour, plus more for dusting
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon, plus more for sprinkling
- 3/4 tsp ground allspice
- 1/2 tsp salt
- 3/4 cup olive oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 Tbsp vanilla extract
- 1 1/4 cups canned pumpkin
- 3/4 cup buttermilk
- 1/4 cup buttermilk
- 2 1/2 cups powdered sugar
- 1 tsp lemon juice
- 1/2 tsp lemon extract
- Pinch of salt
Preheat oven to 350°. Grease Bundt pan generously with butter, dust with flour, and knock out excess flour. Set aside.
To make the cake, in a large bowl, sift together flour, baking powder, baking soda, cinnamon, allspice, and salt.
In a bowl, combine olive oil, granulated sugar, eggs, vanilla, pumpkin, and buttermilk.
Add olive oil-sugar mixture to bowl with dry ingredients and, using a spatula, fold batter until incorporated.
batter into pan. Knock pan on counter 1 time to release any air bubbles. Bake
until a wooden pick or cake-tester comes out clean, about
30 minutes. Let cake cool on a wire cooling rack for 10 minutes, then invert onto rack, removing pan, and let cool another 10 minutes. Meanwhile, to make the glaze, in a bowl, whisk buttermilk, powdered sugar, lemon juice, lemon extract, and salt, until smooth. Drizzle glaze over warm cake, then let cake cool completely. Sprinkle with cinnamon.