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Sukkot Lemon Pound Cake

Sukkot Lemon Pound Cake
Carolyn Cole / Los Angeles Times

Sukkot is a Jewish holiday that offers thanks for the fall harvest of fruits, vegetables and grains. It is the custom to build an outdoor sukkah, which resembles the small huts that farmers lived in during the harvest season in ... Read more

Total time: 1 1/2 hours | Serves 8
  • 2 tablespoons nondairy margarine or butter, melted
  • 1/2 cup ground almonds
  • 1 cup nondairy margarine or butter, room temperature
  • 1 2/3 cups sugar
  • 5 eggs
  • 1 tablespoon lemon juice
  • 2 tablespoons grated lemon zest, plus more for garnish
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup powdered sugar, for garnish

Step 1Brush bottom and sides of 9x5-inch loaf pan with melted margarine, dust with almonds and set aside.

Step 2Beat 1 cup margarine until soft and fluffy in bowl of electric mixer. Gradually add sugar and beat until light and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and zest.

Step 3Sift together flour, baking powder and salt and gradually stir into margarine mixture. Blend well.

Step 4Pour batter into prepared pan and bake at 325 degrees until golden brown and toothpick inserted in center comes out clean, 1 hour 10 minutes.

Step 5Cool on wire rack. Slide knife around sides to loosen. Tip cake out of pan, set upright on rack and cool completely. Just before serving, sprinkle with powdered sugar and grated lemon zest.


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