Pumpkin Spice Cake with Citrus Icing Recipe

I absolutely love sharing this Pumpkin Spice Cake with Citrus Icing Recipe because it’s the perfect cozy treat that somehow feels both indulgent and wholesome. When the weather turns crisp and the leaves start to fall, this cake becomes my go-to for everything from weekend brunches to casual get-togethers — it’s just got that unbeatable combo of warm spices and bright citrus that feels like a hug in dessert form. You’ll find that the subtle sweetness from the pumpkin and maple syrup pairs beautifully with that tangy, creamy citrus icing, making it a memorable crowd-pleaser every time.

When I first tried this recipe, I was blown away by how moist and flavorful it turned out — plus, it’s pretty forgiving, so even if you’re not usually a confident baker, you’ll succeed with flying colors. The addition of sultanas steeped in fresh orange juice takes it over the top for me. Honestly, it works beautifully for fall celebrations, holiday dinners, or whenever you want to bring a little sunshine to a chilly afternoon. Dive into this Pumpkin Spice Cake with Citrus Icing Recipe and I promise you’ll be hooked just like I am!

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Ingredients You’ll Need

Each ingredient in this Pumpkin Spice Cake with Citrus Icing Recipe is selected to balance flavor and texture perfectly. I love how the flours and spices combine with pumpkin for moisture and warmth, while the citrus zest lifts the whole cake beautifully.

• Rapeseed oil: A neutral oil that keeps the cake moist without overpowering flavors—plus easy to find in most stores.
• Sultanas: They soak up the orange juice nicely, adding bursts of juicy sweetness throughout the cake.
• Orange zest and juice: Fresh zest and juice really brighten up the spice blend and add that citrus zing in both cake and icing.
• Self-raising flour: Provides the right lift so your cake isn’t dense or flat—plus a lighter crumb.
• Spelt flour: Adds a subtle nutty flavor and pairs beautifully with the pumpkin and spices.
• Baking powder: Ensures the cake puffs up nicely without needing extra fluffifiers.
• Mixed spice: Your warm blanket of cinnamon, nutmeg, and cloves—absolutely essential for that pumpkin spice character.
• Light brown sugar: Adds caramel notes and keeps the cake tender.
• Maple syrup: Not only sweetens naturally but complements the pumpkin with earthy sweetness.
• Large eggs: Help bind everything together for a sturdy yet tender crumb.
• Peeled and grated pumpkin or butternut squash: This is the star ingredient for moisture and subtle veggie sweetness.
• Walnuts or pecans (optional): I love these for crunch and a toasty contrast, but feel free to skip or swap with your favorite nuts.
• Milk (optional): Used only if the batter feels too thick, to loosen it without changing the flavor.
• Butter (for icing): Slightly salted gives a rich, creamy base that balances the sweet icing sugar perfectly.
• Icing sugar: For that classic smooth sweetness that melts on your tongue.
• Soft cheese: Adds creaminess and a subtle tang to the icing.
• Maple syrup (icing): A little drizzle ups the flavor and adds a shiny finish.

Variations

If you like to tweak your baked goods like I do, this Pumpkin Spice Cake with Citrus Icing Recipe offers plenty of room for personalization. I’ve played around with nuts, flours, and even swapped pumpkin for butternut squash, and every variation brought something delicious to the table.

• Nut-free: My family member is allergic, so I simply skip the nuts or sprinkle with toasted seeds instead—just as satisfying and safe!
• Gluten-free: I’ve tested this with a 1-to-1 gluten-free baking flour, and it worked beautifully with the same spice and pumpkin combo.
• Extra spice kick: If you love bold flavors, add a pinch of ground ginger or allspice for a deeper warmth.
• Vegan-friendly: Use flax eggs and swap the soft cheese in the icing for a vegan cream cheese alternative—it’s a nice plant-based twist.

How to Make Pumpkin Spice Cake with Citrus Icing Recipe

Step 1: Prep Your Pan and Soak the Sultanas

Start by heating your oven to 180°C (fan 160°C/gas 4). Grease and line a 30cm x 20cm baking tin with parchment paper—this cake wants to come out cleanly without losing those tender edges. While the oven warms, mix your sultanas with the freshly grated orange zest and the juice you’ve squeezed from that orange. Letting them soak gives those little bursts of fruit a fresh, citrus-y pop once baked, trust me, it’s worth the few minutes.

Step 2: Mix Dry and Wet Ingredients Separately

In one big bowl, whisk together your self-raising flour, spelt flour, baking powder, mixed spice, and light brown sugar until well combined. Meanwhile, in a jug or another bowl, mix your rapeseed oil, maple syrup, and eggs until they’re smooth and glossy. Keeping them separate at this stage helps avoid overmixing later, which keeps your cake nice and tender.

Step 3: Combine and Add Pumpkin and Nuts

Pour the wet mixture into the dry ingredients and whisk gently for about 1-2 minutes until just blended—overmixing will make the cake denser, so keep it light. Fold in the sultanas with their juice, then carefully fold in your grated pumpkin and nuts if you’re using them. If the batter feels super thick, I add a tablespoon or two of milk to loosen it up; it should pour easily but still hold its shape.

Step 4: Bake and Cool

Scrape the batter into your prepared tin and smooth the top gently with a spatula. Bake for about 30 minutes or until a skewer inserted into the center comes out clean—no sticky batter means perfect doneness. Let it cool completely in the tin; this helps the cake set nicely before icing.

Step 5: Make the Citrus Icing and Decorate

Beat your softened slightly salted butter until it’s pale and fluffy, then sift in the icing sugar gradually, beating well after each addition to keep that icing light and creamy. Add the soft cheese and maple syrup and continue to beat until smooth and spreadable. Swirl this luscious icing over your cooled cake with a palette knife for a rustic look, then sprinkle with more orange zest, a drizzle of maple syrup, and some chopped nuts if you like. Slice into 12 squares and try not to eat it all at once—I dare you!

How to Serve Pumpkin Spice Cake with Citrus Icing Recipe

Garnishes

I love using a sprinkle of chopped toasted walnuts or pecans for that satisfying crunch and a fresh twist of orange zest right before serving for extra zing and aroma. Sometimes I add a few edible flowers or cranberries when it’s for a holiday party—it makes the cake feel extra special and festive without much effort.

Side Dishes

This cake pairs wonderfully with a cup of chai tea or freshly brewed coffee. I also like serving it alongside a simple vanilla bean ice cream or whipped cream for an extra indulgent touch that balances the spice and moisture beautifully.

Creative Ways to Present

For birthdays or gatherings, I’ve served this cake as an elegant layered trifle by cutting the squares into cubes and layering with whipped cream and candied orange peel. It’s a showstopper! Another fun idea is to cut cubes and skewer them with fresh fruit and a drizzle of maple syrup for a portable dessert or party nibble.

Make Ahead and Storage

Storing Leftovers

I store any leftover Pumpkin Spice Cake with Citrus Icing Recipe in an airtight container in the fridge. It keeps for up to three days and honestly stays impressively moist and flavorful. I like to take it out about 30 minutes before eating so the icing softens a bit for the best texture.

Freezing

I’ve frozen slices wrapped tightly in cling film and then stored in a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge. The icing changes texture slightly but still tastes fantastic—perfect for making ahead if you want to prep for a party or keep on hand for busy weeks.

Reheating

To reheat, I like to warm slices gently in the microwave for about 15-20 seconds just to take the chill off without melting the icing completely. This brings out the cake’s warm spices and makes it taste freshly baked all over again.

FAQs

Final Thoughts

This Pumpkin Spice Cake with Citrus Icing Recipe holds a special place in my kitchen and heart because it’s one of those desserts that feels like falling leaves and warm fires in a bite. It’s the kind you bring to feel-good moments with friends or treat your family to something comforting yet fresh. I genuinely can’t recommend it enough if you’re looking to try a seasonal cake that’s both straightforward and deliciously flavorful. So go ahead, bake it, share it, and enjoy every last crumb — I promise it’ll become a favorite for you too.

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