For those who like moist fragrant cakes, this eggless and flavorful pumpkin-lemon bake would be a good idea:)
300 g pumpkin puree
3 tablespoons condensed milk
100 ml heavy cream
50 g butter, softened or melted
100 g rye flour
150 g wheat flour
zest and juice from 2 lemons
50 g sugar
pinch of salt
1/2 teaspoon bicarbonate of soda
Preheat the oven to 180°C. Grease baking mold with oil or butter.
In a bowl combine pumpkin puree, condensed milk, cream, butter and lemon zest. Add sifter flours, sugar, salt, soda and lemon juice. Mix until well combined. Pour the batter into the mold and bake 30-40 minutes until fragrant and the toothpick inserted in the center comes out clean. Allow to cool before turning onto a plate.
For the icing: combine 2 tablespoons of lemon juice with powdered sugar to form a runny (in my case) or thick mixture. Pour over the cooled cake. Allow to set before slicing and serving.