Pumpkin Citrus Syrup Cake Recipe

Name: Pumpkin Citrus Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g butter; 2 tablespoons orange rind, grated; 2 tablespoons lemons, rind of, grated; 1 cup caster sugar; 3 eggs, separated; 2 cups self raising flour; 1 cup pumpkin, mashed; Syrup:; 2 tablespoons orange juice; 2 tablespoons lemon juice; 3/4 cup sugar

Servings: persons

1
Grease a deep 23cm round cake tin, line the base with baking paper.
2
Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
3
Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
4
Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
5
Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
6
Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
7
To make syrup:- Combine all ingredients in saucepan.
8
Stir constantly over heat without boiling until sugar is dissolved.
9
Bring to boil, reduce heat, simmer 2 minutes without stirring.

1124

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g butter, 2 tablespoons orange rind, grated, 2 tablespoons lemons, rind of, grated, 1 cup caster sugar, and more.

Yes, Pumpkin Citrus Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Citrus Syrup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions