Ingredients
3¾ cups all-purpose flour, or *gluten-free flour (see Recipe Notes for recipe)
1½ tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp salt
2 cups sugar
1½ cups unsalted butter, softened
5 large eggs
½ cup milk
½ cup sour cream
15 oz pumpkin puree, canned or homemade
8 oz cream cheese, softened at room temperature
1 tsp vanilla extract
1 tsp lemon juice
¼ tsp lemon zest
1 lb confectioners sugar
1 stick butter, softened at room temperature
Preparation
Preheat the oven to 350 degrees F.
Grease a bundt pan or loaf pan with butter or cooking spray. Set aside.
Combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix.
In a bowl, cream together the butter and sugar.
Add eggs one by one, making sure to incorporate them completely after each addition.
Fold in half of the dry ingredients.
Add the milk and the remaining flour mixture.
Fold in the pumpkin puree. Mix until combined.
Carefully spoon the batter into the pan.
Bake it for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean.
Let cool for at least 15 minutes before removing the cake from the pan and frosting.
Beat the butter for 3 minutes or until fluffy.
Add confectioners sugar ½ cup at a time, making sure to completely incorporate after each addition.
Beat the cream cheese in.
Add the vanilla extract, lemon juice, and lemon zest.
Frost the cake by spooning the frosting over or using a piping bag.
Serve and enjoy!
