# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 1 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1/2 cup vegetable oil
11 - 3 large eggs, room temperature
12 - 1 cup pumpkin purée (not pumpkin pie filling)
13 - 2 tablespoons finely grated fresh ginger
14 - Zest of 1 large lemon
15 - 2 tablespoons freshly squeezed lemon juice
16 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
17 - 1 cup powdered sugar, sifted
18 - 2 to 3 tablespoons freshly squeezed lemon juice
19 - Zest of 1/2 lemon
# Method steps:
01 - Preheat oven to 350°F. Grease and line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg.
03 - In a large bowl, beat together granulated sugar, light brown sugar, and vegetable oil until smooth.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in pumpkin purée, grated fresh ginger, lemon zest, freshly squeezed lemon juice, and vanilla extract until fully combined.
06 - Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing.
07 - Pour the batter into the prepared pan; smooth the surface evenly.
08 - Bake for 32 to 36 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow cake to cool completely in the pan on a wire rack.
10 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
11 - Drizzle lemon glaze over cooled cake. Once set, use the parchment overhang to lift cake from pan and cut into 16 squares.
