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Sukkot Lemon Pound Cake

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“Enjoy this pound cake anytime. Makes a lovely addition to a Sukkot Celebration.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 -3 tablespoons dairy-free margarine, melted (or non-dairy butter)
  • 12 cup ground almonds
  • 1 cup dairy-free margarine, at room temperature (or non-dairy butter)
  • 1 23 cups sugar
  • 5 eggs
  • 1 12 tablespoons lemon juice
  • 3 tablespoons lemon zest, grated
  • 2 cups flour
  • 1 teaspoon baking powder
  • 12 teaspoon salt
  • 14 cup powdered sugar (to garnish)
  • 1 tablespoon lemon zest, grated, for garnish

Directions

  1. Preheat Oven to 325*F.
  2. (Prepare Pan).
  3. Brush bottom and sides of 9- by 5-inch loaf pan with melted margarine, dust with almonds and set aside.
  4. (Cake).
  5. Beat 1 cup margarine until soft and fluffy in bowl of electric mixer.
  6. Gradually add sugar and beat until light and creamy.
  7. Add eggs, 1 at a time, beating well after each addition.
  8. Beat in lemon juice and zest.
  9. Sift together flour, baking powder and salt and gradually stir into margarine mixture. Blend well.
  10. Pour batter into prepared pan and bake at 325 degrees until golden brown and toothpick inserted in center comes out clean, about 1 hour 10 minutes.
  11. Cool on wire rack.
  12. Slide knife around sides to loosen. Tip cake out of pan, set upright on rack and cool completely.
  13. Just before serving, sprinkle with powdered sugar and grated lemon zest.

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