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- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 T orange zest (I used zest of 1 orange plus some orange oil)
- 3 egg yolks
- 5 egg whites
- 1 cup pumpkin puree (canned is fine; do not use pumpkin pie filling)
- 1 1/2 cups AP flour, fluffed, scooped and leveled
- 1/2 cup cake flour, fluffed, scooped and leveled
- 2 t baking powder
- 1/4 t salt
- For the glaze:
- juice of one large orange
- 1 T fresh lemon juice
- 1 1/2 cups powdered sugar
View Full Recipe at The Spiced Life
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