Pumpkin Citrus Syrup Cake
Indulge in the cozy warmth of autumn with this Pumpkin Citrus Syrup Cake—a moist, spiced dessert infused with the perfect balance of seasonal pumpkin and zesty citrus. The cake features a fluffy, aromatic batter made with pureed pumpkin, orange zest, and a hint of cinnamon and nutmeg, delivering a comforting blend of sweet and savory flavors. The crowning touch is a luscious citrus syrup, crafted with fresh orange and lemon juice, which seeps into the cake for an irresistible burst of tangy sweetness in every bite. Perfect for an afternoon tea or festive gathering, this show-stopping cake is easy to make and brimming with fall-inspired charm. Garnish with a sprinkle of orange zest or powdered sugar for a professional finish!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 120 grams unsalted butter, softened
- 150 grams granulated sugar
- 100 grams brown sugar
- 2 large eggs
- 200 grams pureed pumpkin (canned or homemade)
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk
- 100 grams caster sugar (for syrup)
- 4 tablespoons fresh orange juice (for syrup)
- 1 tablespoon lemon juice (for syrup)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round or square cake tin with butter. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir to combine and set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the pureed pumpkin, orange zest, orange juice, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Pour the batter into the prepared cake tin and smooth the surface with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup: In a small saucepan, combine the caster sugar, fresh orange juice, and lemon juice. Heat over medium-low heat, stirring until the sugar dissolves fully. Increase the heat slightly and simmer for 2-3 minutes until the syrup thickens slightly. Remove from heat and set aside.
Once the cake is baked, remove it from the oven and allow it to cool in the tin for 10 minutes. Then, transfer the cake to a wire rack.
While the cake is still warm, use a skewer or toothpick to poke small holes all over its surface. Slowly pour the citrus syrup over the cake, allowing it to soak in.
Let the cake cool completely before serving. Garnish with extra orange zest or a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 46.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
