Combine the eggs and sugar in large bowl and beat until thick and light yellow in color.
Blend in the pumpkin and lemon juice
In separate bowl, baking powder, combine flour, and dry ingredients. Add to the egg mixture, mixing well. Spread batter into greased 10-by-15-inch pan, preferably a jelly-roll pan.
Bake at 350 ° for about 15 minutes. Cool for about 15 minutes. Sprinkled generously with confectioners sugar. Cool 10 - 15 minutes. From the narrower pan side, roll cake up in a towel and Set aside.
While the cake is cooling in towel, prepare your filling.
Beat together the cream cheese and butter then stir in powdered sugar and vanilla , blending until smooth.
Unroll the cake from the towel. Evenly spread filling over cake then Roll it back up without the towel. Wrap in plastic wrap or wax paper. Cover and chill for about an hour, then cut into slices. Leftover slices should be refrigerated. This also freezes well.
|Pumpkin Cheese Cake||Pumpkin Candy||Pumpkin Pudding|
|Pumpkin Preserves||Pumpkin Butter||Pickled Pumpkin|
|Punpkin Blossom Fritters||Pumpkin Bread||Pumpkin Pancakes|