Spiced Pumpkin Cake

I got this recipe from a magazine while I was on my trip. (Possibly Real Simple, not sure) I thought it would make a fabulous October birthday cake. We need birthday cakes frequently in the fall: mine Oct. 21, Ryan Oct. 23, Ellyn Oct. 31, Brandon Nov. 10. Four of the six of us celebrate birthdays in less than a three week span.  I made the cake for Ryan's birthday on Saturday. We loved it and it was pretty.

Spiced Pumpkin Cake
cream together in mixer, beat for 2-3 minutes:
1 c. unsalted butter
1 1/2 c. sugar

add, beating in one at a time:
3 eggs

add, mixing on low:
1 can (15 oz) pumpkin
1/2 c. whole milk
1/4 c. molasses

then combine and add the following gradually:
3 c. flour
5 t. pumpkin pie spice
1 1/2 t. baking powder
3/4 t. baking soda
1/2 t. kosher salt

Pour into a greased bundt pan. Bake 55-65 minutes at 350 degrees. Remove from oven and cool in pan for 30 minutes.
Invert on rack to cool completely. Transfer to plate or cake stand. Whisk together 1 1/4 c. powdered sugar and 2 T. lemon juice for icing. Drizzle over cake.
***would taste sooo yummy with hazlenut ice cream