Pumpkin Cake with Lemon Cream Cheese Frosting – Blog post from Bakers Royale

Pumpkin Cake with Lemon Cream Cheese FrostingPumpkin Cake with Lemon Cream Cheese Frosting

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