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Jewish Recipes --> Recipes --> Cake

Lemon Golden Pound Cake
source: The New Jewish Family Kitchen

Recipe Ingredients:

  • 3 cups cake flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 Tbsp. lemon zest
  • 2 cups extra-fine sugar
  • 1 cup margarine
  • 4 large eggs - remember to check eggs for blood before using.
  • 2 tsp. vinegar + enough rice milk to equal 3/4 cup

Syrup

  • 1/2 cup + 4 Tbsp. granulated sugar
  • 1/2 cup freshly squeezed lemon juice


The New Jewish Family Kitchen

 

Makes 2 loaves

Preheat oven to 325 degrees F. Grease and flour two 9 x 5 inches loaf pans.  In a large bowl, combine flour, baking powder, baking soda, salt, and lemon zest.  In another large bowl, beat extra-fine sugar and margarine at medium speed until creamy.  Add eggs one at a time, beating 20 seconds after each addition.  Gradually add dry ingredients, alternately with rice milk mixture, until well mixed.  Spread batter in pans.  Bake 55-60 minutes, until wooden skewer inserted in center comes out clean.

Shortly before cakes are done, prepare syrup.  In a small saucepan over medium heat, stir granulated sugar and lemon juice until dissolved.

Removed cakes from oven.  Make small holes in their tops with skewer and brush about half of the syrup.  Let sit 10 minutes in pans.  Invert onto greased rack, make holes on bottom, and brush with syrup.  Turn cakes and brush sides with syrup.

Note: This cake is best prepared at least 8 hours before serving.

Cakes --> Lag B'Omer Recipes

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods