Pumpkin cake

2 cups flour 12 oz

1 cup sugar 6 oz

1 Tablespoon baking soda

1 teaspoon salt

1 Tablespoon cinnamon

2 cups pumpkin (15 oz or close)

¼ teaspoon nutmeg

¼ teaspoon allspice

1 cup sour cream

1 teaspoon vanilla

3 eggs

1 Tablespoon lemon juice

Enough water or pumpkin juice to thin the cake to a batter.

Preheat oven to 375°

Prepare 9x13 baking dish with butter.

Mix together as listed, dry, then wet, ending with lemon juice. The lemon juice will activate the baking soda and it will foam up. Pour immediately into 9x13 pan and bake for 30 minutes at 375°