Pumpkin Cake Roll

Preheat oven to 375 F.

In a mixing bowl using a mixer with whisk attachment, beat 3 eggs for 5 minutes. Then add sugar, pumpkin and lemon juice. Add dry ingredients (flour through salt) and beat until combined.

Prepare a 15x10x1 inch pan by lining it with waxed paper. Scrape cake batter into pan and spread evenly. Bake at 375 F for 15 minutes.

While this bakes, shake 1/2 cup powdered sugar over a tea towel.

Make filling by combining all ingredients in a mixing bowl and whipping until smooth. Everything needs to be ready before the cake comes out!

When it’s done, pull cake from the oven, set it on a rack and let it cool no more than 5 minutes before flipping it over onto your powdered sugar tea towel. Working from a short end of the cake, roll up the cake with the towel.

Cool another 3-5 minutes and while cake is still warm, unroll it, spread with filling evenly and all the way to the edges. Quickly re roll again (this time without the towel) or it will crack. Wrap with plastic wrap and cool in fridge until serving. Sprinkle with more powdered sugar just before serving.