Pin Moist aromatic cake squares featuring pumpkin purée zingy ginger and fresh lemon topped with a tangy lemon glaze. Perfect for autumn gatherings or afternoon tea.
I first baked these pumpkin cake squares for a fall potluck and they quickly disappeared. The bright lemon and ginger add a unique twist that my friends still ask for each year.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground ginger: 1 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
- Granulated sugar: 1 cup (200 g)
- Packed light brown sugar: ½ cup (110 g)
- Vegetable oil: ½ cup (120 ml)
- Eggs: 3 large at room temperature
- Pumpkin purée: 1 cup (240 g) (not pumpkin pie filling)
- Fresh ginger: 2 tbsp finely grated
- Lemon zest: Zest of 1 large lemon
- Lemon juice: 2 tbsp freshly squeezed
- Pure vanilla extract: 1 tsp
- Powdered sugar: 1 cup (120 g) sifted
- Lemon juice (for glaze): 2–3 tbsp freshly squeezed
- Lemon zest (for glaze): Zest of ½ lemon
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x9-inch (23x23 cm) baking pan with parchment paper leaving an overhang for easy removal.
- Mix Dry Ingredients:
- In a medium bowl whisk together flour baking powder baking soda salt ground ginger cinnamon and nutmeg.
- Combine Wet Ingredients:
- In a large bowl beat together granulated sugar brown sugar and oil until smooth. Add eggs one at a time beating well after each addition.
- Add Pumpkin and Flavorings:
- Mix in pumpkin purée fresh ginger lemon zest lemon juice and vanilla extract until fully combined.
- Combine Wet and Dry Mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined (do not overmix).
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 32–36 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool completely in the pan on a wire rack.
- Make Lemon Glaze:
- Whisk together powdered sugar lemon juice and lemon zest until smooth and pourable. Drizzle over cooled cake.
- Cut Squares:
- Once the glaze sets lift the cake from the pan using the parchment overhang and cut into 16 squares.
Pin Every fall my niece helps drizzle the glaze then we share warm squares with hot tea by the window. It's now our seasonal baking tradition.
Required Tools
9x9-inch (23x23 cm) baking pan mixing bowls electric mixer or whisk measuring cups and spoons parchment paper zester spatula
Allergen Information
Contains eggs and wheat (gluten) may contain traces of soy if using vegetable oil blends.
Nutritional Information
Per square: Calories 195 Total Fat 7 g Carbohydrates 31 g Protein 2 g
Pin Bright flavors and soft texture make these cake squares a memorable autumn treat. Enjoy with black tea or a semi-dry Riesling.
Recipe Questions
- → Can I replace fresh ginger with ground?
Yes. Substitute with 1½ tsp ground ginger for a milder, warming flavor profile.
- → What size pan is best?
Use a 9x9-inch baking pan to achieve even baking and perfect square portions.
- → Is it possible to prepare the glaze ahead?
Absolutely. Mix and store the glaze in the fridge. Drizzle over cooled squares just before serving.
- → What drinks pair well?
Black tea highlights the spices, while a semi-dry Riesling complements the citrus and sweetness.
- → What can I add for extra zing?
Chopped crystallized ginger adds texture and a bolder ginger flavor to each bite.
- → Are there allergens to watch for?
Contains wheat (gluten) and eggs. Check your oil brand for any soy traces.