Pumpkin Walnut Bundt Cake


Servings: 16 servings - Prep time: 15 minutes - Baking time: 50 minutes -
Total time: 1 h 5 m

  • 3 eggs
  • 200 ml vegetable oil
  • 200 ml yogurt
  • 8 tbsp powdered sugar
  • 2 tsp lemon juice
  • 1 lemon zest, grated
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 80 gr walnuts, chopped
  • 16 gr baking powder
  • 250 gr all purpose flour
  • 225 gr mashed pumpkin or half can solid-pack pumpkin

1. Preheat the oven to 170C(338F) and grease a flutted tube pan.

2. In a large mixing bowl, whisk eggs until creamy. Stir in yogurt and oil. Add powdered sugar, lemon juice, lemon zest, cinnamon powder, ginger powder and chopped walnuts. Stir until well combined. Add flour and baking powder, stir until all incorporated. Stir in mashed pumpkin until well combined.

3. Transfer the batter to the greased pan. Bake in preheated oven for about 45 to 50 minutes or until toothpick insertet near the center comes out clean.

4. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.

You can also try Pumpkin Seed Recipes

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