Pumpkin Cake with Lemon
by Editorial Staff
Here’s an easy fall pumpkin muffin recipe. The cake turns out to be moist, fragrant, with a light lemon hint, perfectly sweet and very tasty! Be sure to try baking this cupcake to treat yourself and your loved ones with delicious homemade pumpkin baked goods!
Cook: 60 mins
Servings: 12
Ingredients
- Pumpkin puree (thick) – 400 g
- Butter 82.5% (room temperature ° C) – 225 g + for greasing the mold
- Sugar – 250 g
- Vanilla sugar – 10 g
- Eggs (room temperature ° С) – 3 pcs.
- Wheat flour – 450 g + for sprinkling the mold
- Kefir 2.5% – 200 ml
- Baking dough – 2 teaspoon (10 g)
- Baking soda – 1 teaspoon (5 g)
- Salt – 1 pinch
- Lemon juice – 2 tbsp (30 ml)
- Lemon zest – 2 tbsp
- Pumpkin seeds (peeled) – to taste
Directions
- We turn on the oven to heat up to 180 degrees. Combine flour, baking powder, baking soda, and salt in a large bowl. Sift dry ingredients through a sieve.
- Mix dry ingredients thoroughly with a whisk and set aside.
- In another dish, combine room temperature butter, sugar and vanilla sugar.
- Beat butter and sugar until creamy, about 2-3 minutes.
- Without stopping whipping, add all the eggs one by one. Beat well after each addition.
- Add thick pumpkin puree to the oil mixture. (For a detailed pumpkin puree recipe, follow the link in the ingredients list.)
- We also add lemon juice and zest.
- Beat with a mixer until smooth. Pour kefir at room temperature into the pumpkin-oil mixture and beat at a low mixer speed until smooth.
- Add the prepared dry ingredients in parts and beat with a mixer until smooth. The consistency of the dough should be quite thick.
- Grease a cake pan (25 cm in diameter) with butter and sprinkle with flour. Put the pumpkin dough in a mold and distribute it evenly.
- Sprinkle with peeled pumpkin seeds if desired.
- We bake the pumpkin cake 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. (If the pumpkin muffin is browned a lot during baking, cover the top of the tin with foil and bake until tender.)
- After baking, let the pumpkin cake cool for 20 minutes.
- Then we turn the cake over onto the wire rack and remove the mold.
- Leave the cake in this form at room temperature until it cools completely.
- Sprinkle the cooled pumpkin muffin with icing sugar before serving.
- The cupcake turns out to be tender, moist and very tasty! Perfect for breakfast or dessert!
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