Start by beating your eggs for 5 minutes with a hand mixer, set to high.
Gradually add in sugar. Fold in pumpkin and lemon juice.
In a separate mixing bowl whisk together all of your dry ingredients except your powdered sugar.
Fold your pumpkin mixture into your flour mixture until well combined.
Line a large baking sheet (15x10x1 is best) with wax paper and grease paper well.
Pour batter on to the baking sheet and smooth out evenly.
Bake at 375 degrees for 12 minutes until baked through.
Layout a clean dry towel and cover it with powdered sugar to keep the cake from sticking to the towel.
Lay baked cake out on to towel, wax paper facing up.
Roll the cake and towel up together and let cool completely.
In a mixing bowl mix together your one cup of powdered sugar, cream cheese, butter, and vanilla. Beat with mixer until completely smooth.
Once the cake is cooled, roll back out, and remove wax paper.
Spread cream cheese mixture evenly on the cake.
Roll it back up tightly. Cut ends off evenly.
Refrigerate for a half-hour (wrapped in wax paper.)
Serve and enjoy!