Pumpkin Citrus Syrup Cake – a delicious recipe with butter, orange rind, lemons, caster sugar, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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
59
g
Fat
138
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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