Spicy Lemon Pumpkin Cake Recipe

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Spicy Lemon Pumpkin Cake Recipe

1 2/3 cups all purpose flour

1 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

? tsp baking soda

1 /2 tsp ground nutmeg

? tsp salt

1 cup old fashioned rolled oats

? cup softened butter

2/3 cup honey

1 tbsp grated lemon zest

1 large egg

1 cup plain canned pumpkin

? cup milk

Cream Cheese Frosting:

2 packages (3 oz ea.) of cream cheese, softened

1 cup icing sugar

1 tbsp grated lemon zest

2-3 tbsp fresh lemon juice

1. Preheat the oven to 350 degree Fahrenheit. Butter and flour a 9-inch springform pan. Sift the flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt in a large bowl. Stir in the oats.

2. Beat the butter, honey and lemon zest in a large bowl with an electric mixer at medium speed until creamy. Add the egg, beating until just blended. With mixer at low speed, gradually beat in the pumpkin and dry ingredients, alternating with the milk. Spoon the batter into the prepared pan.

3. Bake for 45-55 minutes or until toothpick inserted comes out clean. Cool the cake in the pan for 15 minutes. Loosen and remove the pan sides. Invert the cake onto a rack. Loosen and remove the pan bottom and let cool completely.

4. Cream Cheese Frosting: With mixer at medium speed, beat the cream cheese, icing sugar and lemon zest in a large bowl until fluffy. Add enough lemon juice to make a smooth, spreadable frosting. Spread over the cake.

5. Enjoy!

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