• Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Bakers Royale

  • Sweet
  • Savory
  • All Recipes
  • About
    • Press
  • Contact

Pumpkin Cake with Lemon Cream Cheese Frosting

October 30, 2013 By Naomi Robinson | Bakers Royale 27 Comments

Another pumpkin recipe? I’m really sorry guys, I had no idea I was baking one pumpkin recipe after another like I have been, but I guess that’s what happens when you are sleep deprived and your body doubles down on hormones. If that wasn’t enough, apparently my brain fades at higher commands, like keeping my postings straight and avoiding repeats. It’s during moments like these, that I guess I revert to to cravings (remember in yesterday’s post in which I mention I’m on a pumpkin kick).

Pumpkin Spice Layer Cake from Bakers Royale

Lucky for me this recipe is not demanding and doesn’t command an arsenal of instructions or complicated steps. Nope, you don’t even need a mixer for the cake—just a little elbow grease and a whisk.

But let’s get down to my favorite part here—the frosting. I’m generally not a fan of cream cheese frosting, but lemon cream cheese frosting—I’m all over it—the pumpkin spice against the slight tang of the cream cheese with a soft lemon note turns me into a proper plate-scrapping, cake-eating addict.

Pumpkin Spice Layer Cake via Bakers Royale

Now if you ready to find out exactly what I’m talking about, head over to Clabber Girl’s site and get the recipe here. Trust me, this one will be a repeat offender of the best kind in your home.

On that note, I’m excited to share with you that I’m teaming up with Clabber Girl to bake my way through their recipe box. So join me throughout this holiday season and into the new year as I share one great recipe after another from them.

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.

 

Disclosure: This post is in partnership with Clabber Girl. but all opinions are my own.

 

Filed Under: Cakes, Sweet

« Maple Pumpkin Brulee Cheesecake
Halloween Cake »

Comments

  1. Belinda @themoonblushbaker says

    October 30, 2013 at 3:10 am

    This is so pretty! The crumb coating on the base makes the top cake so ethereal.
    I think you need tang with veggie cakes, they seem to be missing the sparkle that makes them uniquie.
    Gorgeous!

  2. Caroline @ chocolate & carrots says

    October 30, 2013 at 3:39 am

    What a gorgeous cake, Naomi! I’m not surprised at all, though. All of your food is delicious and beautiful!

  3. Katrina @ Warm Vanilla Sugar says

    October 30, 2013 at 4:07 am

    I’ve never seen pumpkin and lemon together, but I can only imagine how awesome they are. YUM!

  4. Tieghan says

    October 30, 2013 at 4:35 am

    This is gorgeous! I say bring on all the pumpkin. Especially if it looks like this! 🙂

  5. Liz @ Tip Top Shape says

    October 30, 2013 at 4:52 am

    I’ve never seen cream cheese frostng with lemon. I’m intrigued!

  6. Jenny Flake says

    October 30, 2013 at 5:37 am

    Love this cutie pie cake Naomi! Hope you are starting to feel good. Those first few months are the worst!!

  7. Heather Christo says

    October 30, 2013 at 5:59 am

    This is by far the most stunning pumpkin cake out there Naomi- not that I am surprised- once you get your hands on something it is pure beauty! Lucky Clabber Girl!!

  8. Kevin (Closet Cooking) says

    October 30, 2013 at 6:00 am

    What an amazing pumpkin cake!

  9. Kelly Senyei | Just a Taste says

    October 30, 2013 at 6:13 am

    Wow, wow, wow! Naomi! You never cease to amaze me with your skills!

  10. Brenda @ a farmgirl's dabbles says

    October 30, 2013 at 6:22 am

    Gorgeous! What a super fun cake for fall!

  11. Marian (Sweetopia) says

    October 30, 2013 at 6:51 am

    Absolutely, gorgeous! I love it!

  12. Julie @ Table for Two says

    October 30, 2013 at 6:52 am

    This is gorgeous! i don’t mind all this pumpkin 🙂 love it!

  13. Rebecca @ Dorm Room Baker says

    October 30, 2013 at 7:37 am

    So pretty, yet so simple at the same time. I never thought of combining lemon with cream cheese frosting, that’s such an interesting flavor profile!

  14. Beth @ bethcakes says

    October 30, 2013 at 7:54 am

    This cake is gorgeous! I love those little ribbon flags. There can never be too many pumpkin recipes. 🙂

  15. Averie @ Averie Cooks says

    October 30, 2013 at 8:30 am

    Glad that you at least found something that agrees with you and doesn’t make you sick (not always easy when pregnant) and that it happens to be pumpkin! Beautiful cake, Naomi. Pinned!

  16. ThisBakerGirlBlogs says

    October 30, 2013 at 9:41 am

    Don’t apologise – the cake looks incredible! 🙂

  17. Nora (Buttercream Fanatic) says

    October 30, 2013 at 11:47 am

    This is by far the most sophisticated pumpkin treat I’ve seen this year. I’m all for a little seasonal decadence, but it’s great to have some lighter, simpler flavors like lemon in there too.

  18. Angelyn @ Everyday Desserts says

    October 30, 2013 at 1:13 pm

    This is beautiful! Currently obsessed with pumpkin too, so I’m all over this.

  19. Mallory @ Because I Like Chocolate says

    October 30, 2013 at 1:37 pm

    Pumpkin and cream cheese are meant to be together!

  20. Mimi @ Culinary Couture says

    October 30, 2013 at 3:01 pm

    This is gorgeous! I love what you did with the crumbs!

  21. Laura (Tutti Dolci) says

    October 30, 2013 at 3:03 pm

    Beautiful cake, I love the crumb-topped bottom layer!

  22. Aimee Wimbush-Bourque says

    October 30, 2013 at 5:32 pm

    Love the sound of that combination, Naomi.

  23. Brian says

    October 31, 2013 at 2:39 am

    Well, damn. This has my name written all over it. I like cake, but am often turned off by the richness. That lemon frosting is EXACTLY what I love in a cake. Something bright to lighten things up.

  24. marla says

    October 31, 2013 at 3:41 am

    Such a great looking cake ~ lovely photos too!

  25. Kiran @ KiranTarun.com says

    October 31, 2013 at 12:49 pm

    The most gorgeous cake!! Loving the light, Naomi 🙂

  26. Sophia @ NY Foodgasm says

    November 1, 2013 at 5:25 am

    This sounds heavenly!!!! Oh man! Soooo decadent!

  27. Jocelyn (Grandbaby Cakes_ says

    November 7, 2013 at 3:05 pm

    That is one seriously beautiful cake!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

More about Naomi »

 

Recent Posts

Chocolate Cream Guinness Pie with Toasted Meringue

Coffee Crunch Cupcakes via Bakers Royale

Coffee Crunch Cupcakes

Apple Cake with Guinness Caramel Sauce

Chewy Coffee and Chocolate Chunk Blondies

Baker's Royale Cookbook

Categories

Bakers Royale on Instagram

Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Balls ~ Next level game day food!! Am I right?
-
#tailgate #gameday #macandcheese #foodbeast #cheesey
Shrimp and Corn Chowder ~ When things go crazy we Shrimp and Corn Chowder ~ When things go crazy we go simple! Who else feels this? #ad Back to school has been off to a rocky start with mixed up carpool rides to missed days from being sick. Thankfully soups like this come together quickly and easily. All you need are just a handful of fresh ingredients and some pantry staples like @enjoyrealcoco Coconut Milk and @kettleandfire Bone Broth. Both of which are @TetraPakUSA  packaged. This means I can stock my pantry and not worry about rotating the food month-to-month. The aseptic packaging solution helps unopened food have a shelf life of six months or more without the need for refrigeration or preservatives. I’m telling you it’s the little things, like food packaging—something you don’t even think about most days, that ends up being the thing that can have the biggest impact sometimes! #ProtectsWhatsGood
-
#weeknightdinner #comfortfood  #soupseason #soup #dinnerideas
Who’s ready to roll into fall with cozy, autumna Who’s ready to roll into fall with cozy, autumnal picnics? To kickstart the season, the kids and I are headed to the park to enjoy an Apple Spiced Cake and warm sips of Apple Cider sweetened with our favorite pantry staple, @truvia. #ad

Truvia Sweet Complete Sweeteners are zero-calorie and made with plant-based stevia sweetness. Whether you are using the All-Purpose, Brown, or Confectioners Sweetener, they measure cup-for-cup like sugar in your favorite seasonal baked goods! 

Apple Spiced Cake 
Serves 12 

3 cups (14 oz.) self-rising flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
3 eggs
1 cup (6.25 oz.) Truvia Sweet Complete Granulated All-Purpose Sweetener 
1 cup (5.75 oz.) Truvia Sweet Complete Brown Sweetener 
1/2 cup buttermilk
1 tablespoon vanilla extract
3/4 cup vegetable oil 
1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

Heat oven to 350 degrees F. Lightly coat a 10-12 cup bundt pan with non-stick spray. Set aside. 

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.

In a second large bowl, add the eggs, and beat until combined. Add both the Truvia Sweet Complete Granulated All-Purpose and Brown Sweeteners, whisk until fully incorporated. Pour in buttermilk, vanilla extract, and vegetable oil, whisk until combined. 

Fold dry ingredients into the wet until smooth. Add the grated apples and fold until just combined. 

Pour batter in prepared pan and bake for 45 minutes or until a cake tester comes out free of wet batter. Transfer cake to a wire rack and let cool in the bundt pan for 20 minutes. Unmold cake and let cool completely on a wire rack. Before serving, dust with Truvia Sweet Complete Confectioners Sweetener. Enjoy outside with a seasonal beverage!
Easy Chicken Tortilla Soup because fall means swea Easy Chicken Tortilla Soup because fall means sweater weather, cozy soups like this. Who else is ready for this?!
-
Recipe in bio link or Google Easy Chicken Tortilla Soup Bakers Royale
-
#cozy #comfortfood #chickenrecipes #soup #easyrecipes #weeknightmeals #instayum
Coconut Oatmeal Chocolate Bars ~ Holiday condition Coconut Oatmeal Chocolate Bars ~ Holiday conditioning with this one. I’m so ready to eat my weight in holiday sweets.
-
Recipe in in profile link or Google Bakers Royale Coconut Oatmeal Chocolate Bars
-
#baking #bakingwithlove #bakedfromscratch #bakersgonnabake #oats #instayum #instabake
Double Decker Ooey Gooey Bars - Come and get it! W Double Decker Ooey Gooey Bars - Come and get it! We all need the extra fat for winter. Who’s in?
-
#baking #bakersgonnabake #sweettreats #madefromscratch #dessert #brownies #ooeygooey

Copyright © 2023 Bakers Royale

Terms of Use · Privacy Policy · Contact