Naomi Robinson of Bakers Royale cooked up our Pumpkin Cake with Lemon Cream Cheese Frosting, and found it to be an easy recipe with a surprise twist. the Lemon Cream Cheese Frosting added a wonderful taste in contrast to the pumpkin spice.
- From her Blog:
“A few notes:
The cake can be made two days in advance and kept covered and refrigerated.
- The frosting can be made up to five days in advance and kept covered and refrigerated.
- Make sure to bring the frosting to room temperature before icing the cake.
- To assemble the cake as seen in the picture, I halved the batter and poured one half into a 9 inch pan and then halved the second half and poured it into two 6 inch pans. To crumb the top of the bottom layer, I sliced off the slight domed top from each cake layer and then processed it to a fine crumb with a food processor.”
Read the article at Bakers Royale