Ingredients for Sukkot Lemon Pound Cake
- Dairy Free Margarine
- Ground Almonds
- 1 ¾ cups granulated sugar
- 4 large eggs
- Juice of 1 large lemon
- Zest of 2 large lemons
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
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How to Make Sukkot Lemon Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides to help with lifting out the cake.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, zest 2 large lemons and juice 1 large lemon. Add the lemon zest and juice to the batter and stir until incorporated.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar and garnish with extra lemon zest before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
184g
Fat
6g
Carbs
23g
