Beat eggs for 5 minutes, then add the pumpkin and lemon juice and mix well. Fold in the dry ingredients except the nuts. Spread mixture on a cookie sheet lined with wax paper. Sprinkle with the nuts.
Bake at 350 degrees for 15 minutes. Lay out a towel and sprinkle heavily with powdered sugar. Turn the cake onto the towel, remove the wax paper. Roll up in towel and refrigerate for 1 hour.
Beat until smooth. Unroll the cake and spread filling over the cake. Reroll (without the towel), and sprinkle with powdered sugar while rolling. Refrigerate before serving. Makes 12 servings.
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