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Pumpkin Cake w Lemon Cream Cheese Icing




Source of Recipe


Clabber Girl Baking Powder


List of Ingredients




Cake:
2 cups canned pumpkin
2 cups granulated sugar
5 large eggs
1/2 cup vegetable oil
3 cups all-purpose flour
1 tablespoon Clabber Girl Baking Powder
2 teaspoons baking soda
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Frosting:
1/2 cup butter, softened
1 tablespoon vanilla
zest of 1 lemon, grated
12 oz. cream cheese
5 cups confectioners sugar


Recipe



Preheat oven to 350 degrees F.; Butter and flour two 9-inch round cake pans or one 9x12-inch cake pan; set aside.
In a large bowl, whisk together the pumpkin, sugar, eggs and oil. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves and salt into the bowl and stir until well combined. Divide the batter evenly into the pans. Bake at 350 degrees F. for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let the cakes cool for 5 minutes in the pans and turn them out onto racks to cool completely.
Fill and frost the cake, with the bottoms of the layers together (if using two 9-inch round cake pans). Garnish as desired.

Frosting:
In a large bowl, beat the butter, vanilla and zest until smooth. Add the cream cheese and beat just until blended. Sift the sugar into the bowl; beat until smooth. (Do not overbeat or the cheese will break down)