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).
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.
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.
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. 
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!
What a gorgeous cake, Naomi! I’m not surprised at all, though. All of your food is delicious and beautiful!
I’ve never seen pumpkin and lemon together, but I can only imagine how awesome they are. YUM!
This is gorgeous! I say bring on all the pumpkin. Especially if it looks like this!
I’ve never seen cream cheese frostng with lemon. I’m intrigued!
Love this cutie pie cake Naomi! Hope you are starting to feel good. Those first few months are the worst!!
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!!
What an amazing pumpkin cake!
Wow, wow, wow! Naomi! You never cease to amaze me with your skills!
Gorgeous! What a super fun cake for fall!
Absolutely, gorgeous! I love it!
This is gorgeous! i don’t mind all this pumpkin
love it!
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!
This cake is gorgeous! I love those little ribbon flags. There can never be too many pumpkin recipes.
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!
Don’t apologise – the cake looks incredible!
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.
This is beautiful! Currently obsessed with pumpkin too, so I’m all over this.
Pumpkin and cream cheese are meant to be together!
This is gorgeous! I love what you did with the crumbs!
Beautiful cake, I love the crumb-topped bottom layer!
Love the sound of that combination, Naomi.
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.
Such a great looking cake ~ lovely photos too!
The most gorgeous cake!! Loving the light, Naomi
This sounds heavenly!!!! Oh man! Soooo decadent!
That is one seriously beautiful cake!