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Pumpkin Cake with Lemon Cheese Frosting




Source of Recipe


Clabber Girl






List of Ingredients



• CAKE:
  
• 2 cups canned pumpkin
  
• 2 cups sugar
  
• 5 large eggs
  
• 1/2 cup vegetable oil
  
• 3 cups all-purpose flour
  
• 1 T baking powder
  
• 2 tsp baking soda
  
• 1 T cinnamon
  
• 2 tsp ground ginger
  
• 1/2 tsp ground cloves
  
• 1/2 tsp salt
  
• FROSTING:
  
• 1/2 cup butter, softened
  
• 1 T vanilla
  
• zest of 1 lemon, grated
  
• 12 oz cream cheese
  
• 5 cups confectioners sugar
  






Instructions



1. Preheat oven to 350 degrees. Butter and flour two 9" round cake pans or one 9x12-inch cake pan; set aside.
   
2. 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 for 35 to 40 minutes. Let the cakes cool for 5 minutes in the pans and turn them out onto racks to cool completely. Fill and frost the cake. Garnish as desired.
   
3. 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.)