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1
To make the cake, preheat the oven to 350 degrees.
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2
Butter and flour a 10-inch cake pan that is 2 inches deep.
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3
Beat the eggs in a bowl until smooth, then beat in the vegetable oil and pumpkin puree.
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4
Sift remaining ingredients into a large bowl.
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5
Add the mixture and stir until combined.
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6
Scrape the batter into the prepared pan.
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7
Tap the pan against a hard surface a couple of times to settle any air bubbles.
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8
Bake until a skewer inserted in the center of the cake comes out clean, about 45 minutes.
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9
Place on a rack to cool.
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10
Turn the cake out of the pan.
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11
To make the caramel sauce, combine the sugar, water and lemon juice in a saucepan.
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12
(It's easier to see the caramel color in a light-colored, enamel pan.)
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13
Place over medium heat to dissolve the sugar.
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14
Increase heat and bring to a boil.
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15
Wet a pastry brush and wash down the sides of the pan to keep them clean of sugar.
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16
Cook until the sugar turns a deep golden color.
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17
Swirl the pan gently to insure even cooking and coloration.
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18
Remove from the heat.
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19
Carefully stir in cream.
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20
Return pan to the heat and cook, stirring constantly, until the caramel is completely dissolved and the sauce is smooth.
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21
Chill.
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22
To serve, slice the cake and place 1 piece on each plate.
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23
Sprinkle with powdered sugar and spoon sauce around the cake.
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24
Serve immediately
