Print Recipe

Pumpkin Cake with Lemon Cream Cheese Frosting

Categories: Cakes

Submitted by:

Pumpkin and cream cheese flavors are so good together, and by adding in a bit of lemon zest to the frosting, you'll get a new take on this flavor combination.


  • 2 c. canned pumpkin
  • 2 c. granulated sugar
  • 5 lg. eggs
  • 1/2 c. vegetable oil
  • 3 c. all-purpose flour
  • 1 tbsp. Clabber Girl Baking Powder
  • 2 tsp. Clabber Girl Baking Soda
  • 1 tbsp. cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • Pumpkin Cake with Lemon Cream Cheese Frosting (frosting)
    • 1/2 c. butter softened
    • 1 tbsp. vanilla
    • lemon zest of one lemon
    • 12 oz. cream cheese
    • 5 c. confectioner's sugar


Preheat oven to 350 F; Butter and flour two 9-inch round cake pans or one 9x12-inch cake pan; set aside.
In a large bowl, whisk together the pumpkin, sugar, eggs and oil. Sift flour, Clabber Girl Baking Powder, baking soda, cinnamon, ginger, cloves and salt into the bowl and stir until well combined. Divide the batter evenly into the pans. Bake at 350 F for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let the cakes cool for 5 minutes in the pans and turn them out onto racks to cool completely.