INGREDIENTS
3
Eggs - beat until foamy
1 cup
Sugar
1 tsp
Lemon Juice
1 tbsp
Ginger
1/2 tsp
Nutmeg
3/4 cup
Flour
1 tsp
Baking Powder
2 tsp
Cinnamon
1/2 tsp
Salt
2/3 cup
Pumpkin
FROSTING
8 oz
Cream Cheese, Softened to room temperature
4 tbsp
Butter
1 cup
Powdered Sugar (plus ½-1 Cup for dusting the wrapped cake)
1/2 tsp
Vanilla