Pumpkin Roll Cake

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, beat eggs on high for 3 minutes. Gradually beat in white sugar until thick and light yellow. Add pumpkin and lemon juice and mix to combine. Set aside.
3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; slowly add into the egg mixture. Don’t over mix the batter after adding the flour.
4. Grease a 15x10x1 inch jelly roll pan; line it with parchment paper. Spray the paper with non stick spray. Spread batter into pan, use an offset spatula to spread out the batter; sprinkle with walnuts.
5. Bake at 375 degrees F (190 degrees C) for 13-16 minutes or until cake springs back when lightly touched.
6. Immediately turn the cake out of the pan onto a linen towel dusted with confectioners’ sugar. Peel off the paper and roll cake up in the towel, starting with the short end. Cool completely, with the cake rolled up in the towel.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.
8. Once cooled, carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up the cake again and seal it in plastic wrap.
9. Chill the cake, wrapped in plastic wrap, until serving.
10. Slice cake and dust with additional confectioners’ sugar, if desired.