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Pumpkin Bundt Cake with Lemon Glaze 

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Author: Alessandra

Equipment

  • Bundt Tin (9 inch)

Ingredients

  • 300 gr. all-purpose flour
  • 320 gr. pumpkin puree
  • 230 gr. caster sugar
  • 3 eggs
  • 210 ml of sunflower oil
  • 16 gr. baking yeast
  • 1 teaspoon vanilla extract
  • cinnamon to taste
  • salt a pinch

To garnish:

  • 100 gr. powdered sugar
  • 15 gr. lemon juice
  • water to taste
  • a few walnuts

Instructions

  • Preheat the oven to 180 degrees.
  • Grease and lightly flour a 24 cm diameter mold.
  • Sift the flour, baking powder and baking soda into a bowl. Add the cinnamon and salt.
  • In a bowl or mixer, mix the eggs, pumpkin, oil, sugar and vanilla. Stir in the flours and work the mixture just enough to mix well.
  • Pour everything into the pan and level.
  • Cook for 40/45 minutes or until the appetizer comes out completely dry.
  • Let it cool in the mold for a few minutes before transferring it to a wire rack to cool completely.

Prepare the icing:

  • Pour the sugar into a bowl, add very little water at a time (adjust according to the desired consistency), the lemon juice and mix with a whisk, until you get a smooth glaze.
  • Garnish your Bundt with the glaze and a few walnuts.