Pumpkin Cake with Lemon Glaze
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
6029
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,029 cal. | (287 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 347 g | (299 %) | ||
| Carbohydrates | 607 g | (405 %) | ||
| Sugar added | 349 g | (1,396 %) | ||
| Roughage | 36.4 g | (121 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 65.3 mg | (544 %) | ||
| Vitamin K | 56 μg | (93 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 425 μg | (142 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 79.8 μg | (177 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 3,265 mg | (82 %) | ||
| Calcium | 748 mg | (75 %) | ||
| Magnesium | 555 mg | (185 %) | ||
| Iron | 16.1 mg | (107 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 14.1 mg | (176 %) | ||
| Saturated fatty acids | 154.6 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 1,653 mg | |||
| Complete sugar | 384 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 250 grams peeled Pumpkin
- 3 tsps grated lemon zest
- 250 grams softened butter
- 200 grams sugar
- 1 pinch salt
- 5 eggs
- 300 grams Pastry flour
- 200 grams ground almonds
- 1 packet Baking powder
- 125 milliliters milk
- For decoration
- 150 grams powdered sugar
- 1 Tbsp lemon juice
Preparation steps
1.
For the cake, finely grate pumpkin flesh. Cream butter with sugar and salt. Beat in eggs one at a time. Mix flour, almonds and baking powder. Beat into butter mixture, alternating with half of milk.
2.
Mix in grated pumpkin and lemon zest. If batter is too firm, add more milk. Pour into greased springform pan and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. Cake is done when a toothpick inserted in center comes out clean.
3.
Remove, cool slightly in pan, remove from pan and cool completely on a wire rack.
4.
For the glaze, mix powdered sugar with lemon juice and drizzle over cooled cake.
5.
Serve garnished with grated pumpkin if desired.
