Tired of the old pumpkin pie? Try this lemon pumpkin cake recipe! Two layers of moist, delicious pumpkin cake filled with a sweet-tart lemon cream cheese frosting make this easy pumpkin cake the perfect fall dessert.
Lemon pumpkin cake
I love pumpkin desserts and, while pumpkin pie will always have its place, this lemon pumpkin cake is a welcome change. Made with fresh grated pumpkin for natural sweetness and moisture, it bakes into a tender, flavorful cake. The cream cheese frosting gets brightened with lemon zest for a fresh, slightly tangy finish that balances the warm spices in the cake.
Want more pumpkin recipes?
- Pumpkin cream cheese bread
- Pumpkin bundt cake with buttercream frosting
- Rice pudding bars with pumpkin Oreo crust
- Pumpkin bread with chocolate chips
- Mini pumpkin pies in filo pastry cups
This lemon pumpkin cake is simple to make and yields a very moist result, ideal for potlucks, family gatherings, or any autumn celebration. If you like a bit of texture, fold some pumpkin seeds into the batter and finish with a light dusting of ground walnuts and cinnamon. For a purely soft, fluffy cake, leave those optional additions out.
Using fresh pumpkin elevates the flavor and texture compared with canned pumpkin. If fresh grated pumpkin is available, it makes the cake taste brighter and more natural. The lemon in the frosting keeps the overall dessert from feeling too heavy and gives a pleasant contrast to the warm spice notes in the cake.
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Pumpkin Cake With Cream Cheese Frosting
What do you need to make lemon pumpkin cake?
This recipe uses fresh grated pumpkin, but canned pumpkin can be used in a pinch. The main cake ingredients are sugar, vegetable oil, all-purpose flour, baking soda, ground cinnamon and a pinch of salt. Eggs bind the batter and help it rise. For the frosting you’ll need cream cheese, unsalted butter, vanilla extract, icing sugar, lemon zest and a little milk to adjust consistency.
Optional add-ins and finishes: toasted unsalted pumpkin seeds folded into the batter, a dusting of ground walnuts, or a light sprinkle of cinnamon on top. These add texture and visual appeal but are not required for a delicious cake.
Ingredients
- 15 oz fresh pumpkin, grated
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Butter or oil for greasing the pan
For the cream cheese frosting
- 3 oz cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 3/4 cups icing sugar, sifted
- 2 tablespoons lemon zest (from about 1–2 lemons)
- 2–3 teaspoons milk, to adjust consistency
Optional
- 1/2 cup unsalted pumpkin seeds, lightly toasted
- Ground walnuts for sprinkling
- Cinnamon for dusting
Equipment
- 2 mixing bowls
- Hand mixer (or whisk)
- Spatula
- 10″ removable-bottom round cake pan (or similar)
- Parchment paper for lining
How do you make pumpkin cake from scratch?
- Preheat the oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper.
- In a large bowl, combine the grated pumpkin, 2 cups sugar, and 1 cup vegetable oil. Mix well.
- Add the eggs to the pumpkin mixture, one at a time, blending until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon and salt.
- Gradually add the dry ingredients to the wet pumpkin mixture. Use a hand mixer or whisk and beat on medium speed until the batter is smooth and evenly combined.
- If using, fold in the pumpkin seeds on low speed just until distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary, so check toward the end of baking.
- Remove the cake from the oven and let cool completely on a wire rack before removing from the pan.
- For the frosting: beat the cream cheese, butter and vanilla together until smooth. Gradually add the icing sugar, then stir in the lemon zest. Add milk a teaspoon at a time until you reach a spreadable consistency.
- Slice the cooled cake horizontally to create two layers. Spread frosting between the layers and over the top. Finish with a light sprinkle of ground walnuts and a dusting of cinnamon if desired.
- Store the frosted cake refrigerated for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
This cake pairs beautifully with tea or coffee and makes a festive centerpiece for fall gatherings. The balance of warm pumpkin spice and bright lemon frosting keeps each bite interesting and satisfying.
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Other pumpkin desserts you might like:
- Browned butter pumpkin cake
- Starbucks copycat pumpkin scones
- Homemade pumpkin Twinkies
- Pumpkin pie pop tarts