Pumpkin Cake with Lemon

Pastry 318 Last Update: Apr 26, 2022 Created: Apr 26, 2022 0 0 0
Pumpkin Cake with Lemon
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 65
  • Calories: -
  • Difficulty: Medium
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I bring to your attention an easy autumn recipe for pumpkin muffin. The cupcake is moist, fragrant, with a light lemon note, perfectly sweet and very tasty! Be sure to try baking this cupcake to treat yourself and your loved ones to delicious homemade pumpkin pastries!

Ingredients

Directions

  1. Turn on the oven to heat up to 180 degrees.
  2. In a large bowl, combine flour, baking powder, baking soda and salt. Sift dry ingredients through a sieve.
  3. Mix dry ingredients thoroughly with a whisk and set aside.
  4. In another bowl, combine room temperature butter, sugar and vanilla sugar.
  5. Beat butter and sugar until creamy, about 2-3 minutes.
  6. Continue beating while adding all the eggs one at a time.
  7. Whisk well after each addition.
  8. Add thick pumpkin puree to the butter mixture.
  9. Also add lemon juice and zest.
  10. Beat with a mixer until smooth.
  11. Pour kefir at room temperature into the pumpkin-oil mixture and beat at low speed of the mixer until smooth.
  12. Gradually add the prepared dry ingredients and beat with a mixer until smooth. The consistency of the dough should be quite thick.
  13. Grease a cake tin (25 cm in diameter) with butter and sprinkle with flour. Pour the pumpkin batter into the pan and spread evenly.
  14. Sprinkle with peeled pumpkin seeds, if desired.
  15. Bake the pumpkin muffin in the oven preheated to 180°C for about 60-65 minutes. When a toothpick inserted into the center of the cake comes out dry, the cake is ready.
  16. (If the pumpkin pie is browning too much during baking, cover the top of the pan with foil and bake until done.)
  17. After baking, let the pumpkin pie cool for 20 minutes.
  18. Then invert the cake onto a wire rack and remove the mold.
  19. Leave the cake in this form at room temperature until completely cooled.
  20. Before serving, sprinkle the cooled pumpkin cake with powdered sugar.
  21. The cake is soft, moist and delicious! Perfect for breakfast or dessert!
  22. Bon appetit and happy baking!

Pumpkin Cake with Lemon



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 65
  • Calories: -
  • Difficulty: Medium

I bring to your attention an easy autumn recipe for pumpkin muffin. The cupcake is moist, fragrant, with a light lemon note, perfectly sweet and very tasty! Be sure to try baking this cupcake to treat yourself and your loved ones to delicious homemade pumpkin pastries!

Ingredients

Directions

  1. Turn on the oven to heat up to 180 degrees.
  2. In a large bowl, combine flour, baking powder, baking soda and salt. Sift dry ingredients through a sieve.
  3. Mix dry ingredients thoroughly with a whisk and set aside.
  4. In another bowl, combine room temperature butter, sugar and vanilla sugar.
  5. Beat butter and sugar until creamy, about 2-3 minutes.
  6. Continue beating while adding all the eggs one at a time.
  7. Whisk well after each addition.
  8. Add thick pumpkin puree to the butter mixture.
  9. Also add lemon juice and zest.
  10. Beat with a mixer until smooth.
  11. Pour kefir at room temperature into the pumpkin-oil mixture and beat at low speed of the mixer until smooth.
  12. Gradually add the prepared dry ingredients and beat with a mixer until smooth. The consistency of the dough should be quite thick.
  13. Grease a cake tin (25 cm in diameter) with butter and sprinkle with flour. Pour the pumpkin batter into the pan and spread evenly.
  14. Sprinkle with peeled pumpkin seeds, if desired.
  15. Bake the pumpkin muffin in the oven preheated to 180°C for about 60-65 minutes. When a toothpick inserted into the center of the cake comes out dry, the cake is ready.
  16. (If the pumpkin pie is browning too much during baking, cover the top of the pan with foil and bake until done.)
  17. After baking, let the pumpkin pie cool for 20 minutes.
  18. Then invert the cake onto a wire rack and remove the mold.
  19. Leave the cake in this form at room temperature until completely cooled.
  20. Before serving, sprinkle the cooled pumpkin cake with powdered sugar.
  21. The cake is soft, moist and delicious! Perfect for breakfast or dessert!
  22. Bon appetit and happy baking!

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