Pumpkin Cake is a perfect fall dessert, with a soft, fluffy texture and a subtle spice that’ll fill your home with warmth. It's easy to make and ideal for any occasion, whether it's a cozy family gathering or a festive holiday treat.
Why Everyone Will Love This Pumpkin Cake
This cake is a delightful blend of moist pumpkin and zesty lemon, topped with a light, fluffy texture. It’s simple to prepare and will impress both pumpkin lovers and those new to this autumn flavor. Whether enjoyed as a snack or a dessert, it's guaranteed to be a crowd-pleaser.
What Is Pumpkin Cake?
Pumpkin Cake is a soft and spongy cake made with pumpkin puree, sugar, and a hint of lemon zest for a burst of freshness. Often enjoyed in the fall, it pairs wonderfully with a warm cup of tea or coffee. The cake's moistness comes from the pumpkin, making it both flavorful and satisfying.
Pro Tips for the Best Pumpkin Cake
- Make sure to chop the pumpkin finely for a smoother batter.
- Let the cake cool in the pan for a few minutes before removing it to avoid breaking.
- For an extra kick, add a pinch of cinnamon or nutmeg to enhance the fall flavors.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin works just as well, but make sure it's cooked and pureed before adding it to your batter.
How Can I Make This Recipe Vegan?
To make this recipe vegan, substitute the eggs with flax eggs and use a plant-based oil.
What’s the Best Way to Store Pumpkin Cake?
Store your pumpkin cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
How to Store Pumpkin Cake
Allow the cake to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay fresh for up to 3 days on the counter, or up to 5 days in the fridge.
How to Freeze Pumpkin Cake
To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Ingredients
How to Make Pumpkin Cake
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Preheat your oven to 180°C (350°F) and line a cake tin with parchment paper.
Preheat your oven to 180°C (350°F) and line a cake tin with parchment paper.
Finely chop the pumpkin using a food processor until smooth.
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Finely chop the pumpkin using a food processor until smooth.
Beat the eggs and sugar together until the mixture is light and pale.
Add the vegetable oil and lemon zest, then mix until fully combined.
Stir in the flour and baking powder, mixing until smooth.
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Beat the eggs and sugar together until the mixture is light and pale.
Fold in the pumpkin, then pour the batter into the prepared cake tin.
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Add the vegetable oil and lemon zest, then mix until fully combined.
Bake for 45 minutes or until a toothpick comes out clean.
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