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Preheat oven to 350 degrees. Line bottom of a 17 1/2 by 11 1/2 inch jelly roll pan with aluminum foil leaving a 2-inch overhang on the short ends. Fold overhang underneath pan. Butter aluminum foil and sides of pan. Lightly dust bottom and sides of pan with flour. Tap out excess. Sift together flour, baking powder, cinnamon, ginger, salt and nutmeg. In a stand mixer beat eggs until frothy. Add sugar in slow stream. Continue beating for 10-12 minutes or until mixture has tripled in volume and batter is pale yellow and forms thick ribbons when beaters are lifted. Beat in vanilla, lemon juice. Fold in pumpkin.