lumicero/recipes-ing2inst huggingface dataset:
Title: Light, Diet Sugar & Fat Free Cookies
Ingredients:
- 2 7/8 old fashioned oats
- 2 buckwheat flour
- 2 baking powder
- 1 artificial sweetener
- 1
Instructions:
1. It is very essential to use soy flour as it plays important role in thickening the mixture, and the buckwheat flour makes the mixture more dense *they have unique bonding properties).
2. If you don't have buckwheat flour, than you can use 1 egg white instead, but do use soy flour, it is irreplaceable and easy to obtain.
3. Mix the oats, flour's & baking powder.
4. Add at least 50ml (1.5 oz) warm water to start with, and mix until very thick batter is made, than add more water [max. 80ml (3oz) in total] note that more water makes the cookies softer inside and crunchy outside, try 1/2 of the mix with less and the rest with more water and see which one you like better.
5. Preheat oven to 180-200 Celsius (350-400 Fahrenheit).
6. Splash/Flatten on baking paper in very small circles (not more than 1 tablespoon dough per cookie, and bake starting from 15 min until max 25-30 (depending if you like them crunchy or soft, more water requires more baking) you can also experiment & make them bigger, but they will stay more softer inside.
Title: Butterball Christmas Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
- 2 3/4 maraschino cherry
Instructions:
1. Cream sofft butter, adding sugar gradually.
2. Add egg yolks, slowing blending. Add flour gradually.
3. Work dough around a cherry to form a balll. I make mine about 1 inch across, but you can make them smaller or larger.
4. Place on greased cookie sheet (or, on parchment) and bake slowly at 325 for 20 minutes, or until golden brown.
5. Cool completely. Then, shake in confectioners sugar.
6. They are light, and melt-in-your-mouth good (especially with cold milk). Enjoy!
Title: Wonton Chocolate Kisses
Ingredients:
- 24 wonton wrappers
- 24 confectioners' sugar
Instructions:
1. Place a chocolate kiss in the center of each wonton wrapper.
2. Moisten edges with water; fold opposite corners together over candy kisses and press to seal.
3. In an electric skillet, heat 1 inch of oil to 375 degrees.
4. Fry wontons for 2 1/2 minutes or until golden brown, turning once.
5. Drain on paper towels.
6. Dust with confectioners' sugar.
Title: Banana Creme Pie Trifle
Ingredients:
- 2 banana instant pudding
- 4 instant vanilla pudding
- 12 milk
- 1 bananas
- 4
Instructions:
1. make pudding by combining with the 4 cups of milk,let set.
2. cut 6 twinkies into 4 slices each and layer in bottom of trifle bowl or any large deep bowl.
3. top with half of pudding mixture. layer with 2 bananas sliced. top with whipped topping, repeat with remaining ingredients ending with whipped topping. refrigerate 2 hours.
Title: Di's Mango Mousse Trifle
Ingredients:
- 1 mangoes in syrup
- 1/2 lemon, rind of
- 1/2 caster sugar
- 1/4 gelatin
- 1 water
- 1/2 rum
- 3/4 milk
- 1
- 2
- 1/4
- 1/2
Instructions:
1. Place mangoes and their syrup in electric blender.
2. Blend till smooth.
3. Place mangoes in large bowl add orange rind, lemon rind and sugar, stir until sugar is dissolved.
4. Sprinkle gelatine over water in a small bowl.
5. Stir until combined.
6. Stand bowl over simmering water, stir until gelatine has dissolved and allow to cool slightly.
7. Gradually add gelatine mixture to mango mixture and mix well.
8. Refrigerate until mixture is the consistency of unbeaten egg whites.
9. Beat egg white until firm peaks form.
10. beat cream until soft peaks form.
11. Fold egg white and cream into mango mixture. Cut sponge cake into cubes and place in the bottom of a serving bowl, Sprinkle combined milk and r um over cake. Pour mango mixture over.
12. Cover bowl and refrigerate several hours until set. Beat extra cream until firm peaks form.
13. Spoon into piping bag with nozzle attached.
14. Pipe around edge of mango mousse trifle. * extra mango slices may be chopped up and piled into centre of mousse. * Apricots can be substituted for mangoes if desired.
Title: Rasgulla - an Indian Dessert
Ingredients:
- 500 cottage cheese
- 250 sugar
- 250 water
- 1 plain flour
- 1 cardamom powder
- 1 rose water
Instructions:
1. In a bowl, knead together flour, cardamom powder and cheese until you get a smooth pliable dough.
2. Divide into equal parts.
3. Shape into balls (rasgullas).
4. In a pot boil together the sugar and water to prepare a thin syrup.
5. Drop the prepared rasgullas into the boiling syrup.
6. Let it remain this way for 10 minutes.
7. Every 2 minutes, sprinkle water on the boiling syrup.
8. Remove from heat and allow to cool.
9. Flavour with rose water and store refrigerated - this must be served chilled.
10. Enjoy!
Title: Almond Butter Cookies
Ingredients:
- 1 1/2 sugar
- 1 butter
- 8 cream cheese
- 1 egg
- 1 vanilla
- 1/2 flour
- 3 1/3 baking powder
- 1 icing sugar
- 2 butter
- 2 milk
- 1/4 maraschino cherry
- 4
Instructions:
1. Cream sugar, butter, and cream cheese until fluffy.
2. Beat in the egg, vanilla, and almond extract until smooth.
3. Stir together the flour and baking powder in a seperate bowl.
4. Stir the flour into the creamed mixture. Chill for 1-1.5 hours or until firm.
5. Preheat oven to 375 degrees.
6. Roll the dough into small (1/2 teaspoon) balls with your hands, and press down to 1/8 '' with your fingers.
7. Bake for 7-10 minutes, or until you notice that the bottom of the cookies are turning golden brown.
8. Allow cookies to cool.
9. Whisk together the icing sugar, butter and almond extract until smooth.
10. Add small amounts of milk until the glaze is spreadable.
11. Drop small amounts of the glaze onto the center of each cookie.
12. If you want, you can place a quartered marashino cherry in the middle of each cookie as well to garnish.
Title: Ice Cream Cone Cannoli
Ingredients:
- 15 whole milk ricotta cheese
- 1/2 part-skim ricotta cheese
- 1/2 powdered sugar
- 1/4 vanilla extract
- 1/4
- 8 -10
Instructions:
1. With a woodwn spoon, mix ricotta, sugar, vanilla, and orange rind until smooth.
2. Add chips and stir until evenly blended.
3. Cover and refrigerate for one hour.
4. Spoon mixture into ice cream cones. Add sprinkes and serve.
Title: Pineapple Cobbler
Ingredients:
- 5 fresh pineapple
- 1 dates
- 1 vanilla
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/4 allspice
- 1/4 rolled oats
- 1 1/2 flour
- 1/2 brown sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2 butter
- 1/4 coconut oil
- 1/4
- 3
Instructions:
1. Preheat oven to 375.
2. Coat 8" square dish with non stick spray.
3. Filling:
4. Stir pineapple cubes, juice, dates, vanilla, cinnamon, nutmeg, allspice in a medium sauce pot and bring to a boil.
5. Cook 10 minutes or until dates break apart, stirring frequently.
6. Topping:
7. Combine oats, flour, juice, brown sugar, cinnamon, nutmeg in a bowl.
8. Melt butter.
9. Stir melted butter and coconut oil into oats.
10. Pour filling into greased baking dish.
11. Top with topping.
12. Bake at 375 for 35-40 minutes or til golden.
Title: Vanilla Pastry Cream
Ingredients:
- 1 1/4 granulated sugar
- 3 all-purpose flour
- 1/4 cornstarch
- 1/8 cornstarch
- 2 pure vanilla extract
- 2
- 1
Instructions:
1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
2. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170*F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
3. My Notes: I made this creme patisserie for some profiteroles I made and it was great:-) sweet, smooth and perfect consistency for use with pastry. I think next time I will substitute the vanilla essence for real bean extract tho for a little more flavour but it still tasted great. I will never buy custard again after making this.
4. To me, The reason there are no cooking directions or explanations of ""what to do"" after mixing ingredients is because it is a ""basic recipe"" that is to be used as an INGREDIENT for other recipes like cream puffs, eclairs, etc. I reached this recipe within a recipe for Chocolate Eclairs. Once I mix the Basic Choux Pastry Dough, I will go back to my Chocolate Eclair recipe and go from there -- that is where I will find an explanation for cooking and other directions. The same will go for Cream Puffs --
5. I have made this vanilla cream many, many times but I add 2 more egg yolks and when it is almost ready to use I add 50 grms of butter. please taste it and enjoy.
6. **Dad! I used this recipe for the filling of a ""Gateaux Basque"" recipe. This is the cake that is famous in the Pays Basque area in France where my husband is from. Cornstarch not needed and I substituted the vanilla flavoring with almond flavoring. O.K.
7. Grpa.July said it wasn't needed and I didn't want to use corn starch. I didn't use a thermometer but just stirred until the cream seemed really thick. I refrigerated for an hour. Perfect! I love this, I did however add a little more sugar, vanilla and kahlua. Wow amazing. next time I will try a little chocolate, just curious about how great it will taste. until next time, happy cooking. Rob --
8. I made the recipe exactly as written and it is really good but when the cream was chilled it was so firm that I was able to stand a spoon upright in it. I too will leave out the corn starch the next time I make it. I much prefer a softer cream.I too,Play with my Food.
Title: Orange Rice Pudding With Golden Raisins (Crock Pot)
Ingredients:
- 4 2% low-fat milk
- 1/2 granulated sugar
- 1/2 medium grain rice
- 2/3 golden raisin
- 2 orange zest
- 1/2 ground nutmeg
Instructions:
1. In a crock pot combine milk, sugar & rice, then cover & cook, stirring occasionally, on high for 3 to 3 1/2 hours until creamy.
2. Spoon into a serving bowl & after stirring in the raisins & zest, let it set ~ Pudding will thicken as it cools.
3. Before serving, dust lightly with nutmeg.
Title: Zabaglione
Ingredients:
- 5 sugar
- 5 sweet marsala wine
- 12 ladyfingers
- Savoiardi cookie
Instructions:
1. TO COOK THE ZABAGLIONE: Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
2. With a hand held electric mixer, beat the egg yolks and sugar together until pale yellow.
3. Add the Marsala and set the bowl over the simmering water.
4. Continue to beat with the electric mixer until the eggs triple in volume, thicken and reach a temperature of 140 F., as registered on an instant thermometer. Be sure to beat the eggs until they reach this temperature at which salmonella bacteria is killed. This will take about 10 to 15 minutes. Be sure to move the beater around the bowl so the eggs cook evenly; there will be quite a bit of spattering.
5. TO SERVE THE ZABAGLIONE: Transfer the mixture to wine glasses and serve immediately accompanied by ladyfingers or Italian cookies known as "Savoiardi."
6. An alternative way to serve this is to take slices of pound cake or panettone and set them on a broiler pan. Cover the cake slices with a layer of sliced strawberries or peeled Comice pear, and ladle a portion of the zabaglione over the fruit. Broil the slices for a minute or until the zabaglione is bubbling and lightly browned.
7. Serve immediately.
Title: Lemon Blueberry Squares
Ingredients:
- 2 fresh blueberries
- 1 frozen blueberries
- 2 granulated sugar
- 1 fresh lemon juice
- 18 1/2 lemon, zest of
- 4 eggs
- 1/2 butter
- 2 3/4 confectioners' sugar
- 8 low-fat cream cheese
Instructions:
1. In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside.
2. Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13- x 9-inch baking pan.
3. In a mixing bowl with hand-held electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325° oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares.
4. Serve with fresh blueberries and a dusting of confectioners' sugar, if desired. Store in the refrigerator.
Title: English Hop Picker's Oast Cakes
Ingredients:
- 8 flour
- 1/2 baking powder
- 2 butter
- 2 caster sugar
- 3 currants
- 1 lemon juice
- 1 sherry wine
- beer
- mixed spice
Instructions:
1. Sift the flour and baking powder into a bowl.
2. Rub in the lard or butter until the mixture resembles breadcrumbs.
3. Add the sugar and currants before mixing in the lemon juice with the wine, sherry or beer until the dough is soft but not wet.
4. Roll out thinly and cut into rounds.
5. Shallow fry in a little oil until golden brown on both sides.
6. You may deep fry the balls if you wish, but you will probably need to drain them on kitchen paper.
7. Eat immediately.
8. For Vegetarian do not use Lard.
Title: Pumpkin Spice Cake With Cream Cheese Frosting
Ingredients:
- 4 eggs
- 2 sugar
- 1 pumpkin
- 1 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 2 baking soda
- 1/2 salt
- 1/2 ground ginger
- 1/2 ground cloves
- 1/4 cream cheese
- 8 butter
- 1/2 powdered sugar
- 16 vanilla extract
- 1 1/2 pecans
- 1
Instructions:
1. Combine first 4 ingredients in a large bowl.
2. Beat at medium speed with an electric mixer until smooth.
3. Combine flour and next 6 ingredients.
4. Stir flour mix into pumpkin mix until well blended.
5. Spread batter in a lightly greased 15 X 10 inch jelly roll pan.
6. Bake at 350 degrees for 25-30 minutes (until light brown).
7. Cool completely before you Frost!
8. For Frosting: Beat cream cheese and butter until creamy.
9. Gradually add powdered sugar and vanilla, beating well.
10. Stir in pecans.
Title: Muddy Toblerone Cake
Ingredients:
- 175 butter
- 150 caster sugar
- 3 eggs
- 100 self-rising flour
- 100 baking powder
- 1/2 cocoa powder
- 50 skim milk
- 1
Instructions:
1. Cream butter and sugar. Add eggs and melted toblerone, mix thoroughly.
2. Sift flour, baking powder and cocoa into the creamed ingredients. Stir, then add milk, stir again.
3. Bake in greased or lined 20cm springform tin 30-40 minutes.
Title: Nilla Apple Crisp
Ingredients:
- 8 granny smith apples
- 1/2 brown sugar
- 2 ground cinnamon
- 1/3 old fashioned oats
- 1/4 quick-cooking oats
- 25 margarine
Instructions:
1. Preheat oven to 350 degrees.
2. Toss apples with 1/4 cup of the brown sugar and 1 tsp of the cinnamon. Spoon into 8- or 9- inch baking dish.
3. Combine oats, the remaining brown sugar and 1 tsp cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crumbs, mix well. Spread crumb mixture evenly over apples.
4. Bake 30 to 35 minutes or until apples are tender. Serve warm or cooled. Top with whipped topping.
Title: Trifle Parfaits With White Chocolate and Summer Berries
Ingredients:
- 1 1/2 strawberries
- 1/4 granulated sugar
- 2 Grand Marnier
- 1 raspberries
- 1/2 blueberries
- 1/2 blackberry
- 3 white chocolate
- 1/2 mascarpone cheese
- 1 heavy cream
- 2 confectioners' sugar
- 6
Instructions:
1. In a food processor, puree 2 cups strawberries, granulated sugar, and 1 Tbsp of the orange liqueur until smooth. Pour into a bowl. Slice remaining strawberries. Stir sliced strawberries, raspberries, blueberries, and blackberries into strawberry puree.
2. In a large bowl, melt chocolate in microwave. Let cool slightly. Fold in mascarpone cheese. In a medium bowl, whip cream and confectioners’ sugar just until stiff. Fold cream into chocolate mixture, just until combined.
3. Place half of sponge cake cubes into 6 glasses or dishes. Sprinkle with half of remaining 1 Tbsp of the orange liqueur. Spoon half of berry mixture over cake. Top with half of cream mixture, spreading evenly. Repeat with remaining cake, liqueur, berries and cream.
4. Serve, or cover and refrigerate 1 hour, or overnight. Garnish each with a strawberry.
Title: Blueberry Dessert
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 3 white sugar
- 250 cream cheese
- 1/4 salt
- 2 vanilla
- 1/2 lemon juice
- 1 Cool Whip
- 3 frozen blueberries
Instructions:
1. Mix together graham crumbs, melted butter and sugar. Press into the bottom of a 9x13 baking pan and place in the freezer.
2. Cream together the cream cheese, salt, vanilla, lemon juice, and cool whip.
3. Stir in blueberries.
4. Spread blueberry mixture over graham crumbs and put back in freezer for at least 1 hour.
5. Remove from freezer about 15 minutes before serving. Keep any leftovers in the freezer.
Title: Old Fashioned Sweet Potato Pie (Made Easy)
Ingredients:
- 2 sweetened condensed milk
- 1 eggs
- 1 pumpkin pie spice
- 2 vanilla extract
- 2 1/2 heavy whipping cream
- 1 powdered sugar
- 1 pure vanilla extract
- 1/3 salt
- 1 Cool Whip
- 1 ground cinnamon
Instructions:
1. PREHEAT oven to 375 degrees F.
2. ADD sweet potatoes (including syrup) to a food processor with remaining FILLING ingredients.
3. PROCESS the FILLING mixture until smooth.
4. POUR mixture into two 9-inch frozen pie shells.
5. BAKE 55-65 minutes (centers will still move slightly).
6. PLACE pies on wire racks to cool.
7. WHIP heavy whipping cream into a medium bowl with electric beater until it thickens; add remaining TOPPING ingredients gradually and continue whipping until peaks form.
8. SPREAD whipped cream TOPPING over cooled pies.
9. DUST each pie with ground cinnamon if desired as a GARNISH for either TOPPING.
10. SLICE, serve and enjoy!
Title: Luscious Low Fat Chocolate Pound Cake
Ingredients:
- 3 fat free sour cream
- 1/2 brown sugar
- 1 vanilla extract
- 2 skim milk
- 1 fat-free evaporated milk
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 1/2 cocoa powder
- 1 1/2 - 1 3/4 all-purpose flour
Instructions:
1. Preheat oven to 350°F.
2. Using a nonfat cooking spray (I like the butter flavored, but anything will work just fine) grease a pound cake pan.
3. In a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour.
4. Set aside.
5. In a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract.
6. Whisk in 1/3 of the flour mixture, 1/2 the milk, 1/3 flour, 1/2 milk, 1/3 flour.
7. Got it?.
8. tehehe.
9. Pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean.
Title: Boiled Carrot Cake
Ingredients:
- 1 carrot
- 3/4 raisins
- 3/4 water
- 3/4 caster sugar
- 30 butter
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 3/4 plain flour
- 3/4 self raising flour
- 1/2 bicarbonate of soda
- 1/2 walnuts
Instructions:
1. Combine carrot, raisins, water, sugar,butter, cinnamon, nutmeg in a saucepan.
2. Stir over low heat until sugar is disolved. Do not allow to boil.
3. Bring to boil, reduce heat, cover and simmer for 10 minutes.
4. Cool to room temperature.
5. Sift half flours and soda into cold mixture.
6. Then sift remaining flours and add walnuts.
7. Spread into a well greased cake tin. Bake in a moderately slow oven for about 1 hour.
8. Stand for 5 minutes before turning onto a wire rack to cool.
9. Tip. Any dried fruit can be used and the walnuts can be ommitted.
10. Frosting can be added to cake.
Title: Indulge in Holiday Decadence Without the Added Calories
Ingredients:
- 1/2 artificial sweetener
- 4 1/2 part-skim ricotta cheese
- 1/2 vanilla extract
- 1/2 ladyfingers
- 1/2
- 8
- 1
Instructions:
1. Combine coffee and one packet of Pure Via Turbinado. Stir until the sweetener is dissolved. Let coffee cool until lukewarm.
2. Meanwhile, whisk together ricotta cheese, whipped topping, the additional Pure Via Turbinado sweetener and vanilla. Refrigerate until ready to use.
3. Place coffee in shallow bowl. Dip four of the ladyfingers into coffee and let stand about five seconds.
4. Remove and place two ladyfingers side by side on a plate for each tiramisu. Spread each tiramisu with 1/4 of the ricotta mixture. Sprinkle each with 1/4 teaspoon (1 mL) of the cocoa. Repeat dipping and layering. Discard any remaining coffee.
5. Refrigerate, covered with plastic wrap, at least two and up to eight hours before serving.
Title: Elizabeth David's Perfect Chocolate Cake- Flourless
Ingredients:
- 250 dark chocolate
- 150 caster sugar
- 150 butter
- 100 eggs
- 5 icing sugar
Instructions:
1. Preheat oven to 180°C
2. Melt chocolate, sugar & butter in a double boiler of your invention
3. Remove from the heat and stir thoroughly to combine. Mix in the almonds, then beat in egg yolks one by one.
4. Beat the whites to stif peaks then fold those in also. It helps to mix in about a quarter of the egg to the mix first to lighten it, then fold in the remainder.
5. Turn into a greased and floured cake tin - 20cm round or square. Bake for 40-50 minutes.
6. Cool in the tin before placing on a wire rack and dust with icing sugar to serve to assembled amazed guests.
Title: Humdings
Ingredients:
- 1 dates
- 1/2 butter
- 3/4 sugar
- 1 pecans
- 1 1/2 vanilla
- 1 salt
- 1 confectioners' sugar
Instructions:
1. Mix dates, butter, and sugar in large saucepan. Cook 8 minutes over medium-low heat, stirring continuously to avoid burning.
2. Remove from heat. Add other ingredients, stirring carefully to avoid crushing the rice krispies.
3. Let cool for a few minutes until mixture is cool enough to handle. Roll into finger size nuggets and dip in confectioner's sugar to coat. Set out on wax paper to finish cooling. Store at room temperature in airtight container for up to 2 weeks.
Title: Special K Cereal Biscotti
Ingredients:
- 3 eggs
- 1 granulated sugar
- 3/4 canola oil
- 1 vanilla extract
- 2 unbleached all-purpose flour
- 3 baking powder
- 2 salt
- 1/2
- 2
- 1
Instructions:
1. Combine the eggs and sugar in a mixer until fluffy.
2. Add in the oil, beating well.
3. Add in all the dry ingredients, combine well.
4. Fold in all the cereal and nuts, combining with clean hands.
5. Spread onto parchment lined cookie sheet into logs and flatten the tops slightly.
6. Preheat oven to 350°F and bake 15 minutes.
7. Turn oven off and leave in for another 15 minutes.
8. Remove then from oven, onto a wire rack and cool 10 minutes.
9. Reset oven to 325°F.
10. Cut into slices with serrated knife and place back onto parchment lined sheets cut side down.
11. Bake 7 minutes.
12. Turn each slice over.
13. Bake another 9 minutes.
14. Until golden and toasty.
Title: 5 Points - Ww Pumpkin Spice Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 pumpkin pie spice
- 1 baking powder
- 1/4 salt
- 4 eggs
- 1/2 canola oil
- 1/2 nonfat milk
- 1 pumpkin puree
- 2 vanilla extract
- 1/4 confectioners' sugar
- 1 1/2 fresh lemon juice
Instructions:
1. Preheat the oven to 375 degrees. Spray a 10-inch pan with nonstick spray, then lightly dust it with flour.
2. Combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt in a large bowl.
3. Combine the eggs, oil, milk, pumpkin puree, and vanilla in another bowl.
4. Add the egg mixture to the flour mixture; stir just until blended.
5. Pour the batter in the pan. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan on a rack 15 minutes; remove from the pan and cool on the rack 30 minutes.
6. Combine the confectioners' sugar and lemon juice in a bowl. Drizzle over the warm cake.