Pumpkin Drizzle Cake
Ingredients
240g butter
175g caster sugar
Zest of 1 lemon
3 eggs, beaten
400g cooked pumpkin, mashed
360g flour
2 tsps baking powder
For the glaze: 100g sugar, juice of 1 lemon
Method
Heat oven to 180°C and grease a cake tin
Cream the butter, sugar and lemon zest until light and fluffy, then add the eggs and the pumpkin
Mix the flour and baking powder in a separate bowl
Fold the dry mixture into the wet
Once combined, pour the mixture into the prepared cake tin
Bake in the pre-heated oven for 50 minutes until it is beginning to come away at the sides of the tin
Let it cool for at least 20 minutes before turning out
To make the glaze: Heat 100g sugar with the juice from a lemon until the sugar is dissolved and the mixture starts to bubble. Pour over the cake.