Italian Pumpkin with Lemon Icing Bundt Cake

Italian Pumpkin with Lemon Icing Bundt Cake

The cake is very simple, as all Italian recipes the procedure is minimal : they combine the dry ingredients to one side , across wet ones and then integrate quickly with a spatula. Simple and pragmatic.


425 g pumpkin flesh already cooked
350g of gluten free flour (I used Schar C MIX )
300 g of sugar
110 g of olive oil (one cup )
3 eggs
2 teaspoons of baking soda
1 teaspoon of baking powder *
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of salt

For the frosting :

200 g of powdered sugar *
3 tablespoons hot water
1 tablespoon lemon juice

You will need:

two bowls for mixing ingredients
A beautiful bundt cake mold type
a grate to support the cake and glassarla (glaze It )


Preheat oven to 180 degrees.

Grease and flour pan .

Combine in a bowl : the gluten-free flour , baking soda, baking powder , spices and salt.

In another bowl mix the eggs lightly beaten egg yolks to combine and clear with sugar, add the oil and pumpkin , mixing well .

Pour the dry ingredients into the bowl of wet ones integrating them with a spatula or wooden spoon.

Pour the mixture into the mold and inform for about 50 minutes , depending on oven . It ‘ a moist dough and needs time to cook .

Once cooked , let it cool and then unmold on a wire rack to distribute over the glaze .

Prepare the glaze by pouring hot water and lemon in the icing sugar until creamy mixture

Wait for it to thicken the glaze and serve the cake.

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