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Lemon Cake, French I (P, TNT)
Source: "California Kosher"
Serves: 12

2 whole lemons
1 cup sugar
8 oz margarine
4 large eggs
1-3/4 cups flour
2 teaspoons baking powder
1 cup powdered sugar

Preheat oven to 350°F.

Peel the yellow rind only off the lemons. (Here is where my zester comes in so useful!)

Using the steel knife in the processor, process the sugar and lemon rind until the rind is finely chopped. Add margarine, process. Add eggs one by one, process 15 seconds after each. Add flour, process with a few quick on/off turns to just mix.

Bake in a ring or bundt pan 45 minutes. Turn out and cool.

Squeeze juice from the 2 lemons and mix with the powdered sugar. Spoon slowly over the cake until it is all absorbed.

Poster's Notes:
This is a delicious pareve cake I have made many times. It's all done in the food processor. It has a particularly refreshing taste and is nice after a heavy meal.

I have doubled the original quantities as the cake was so small.

Posted by Sharon Stein

Nutritional Info Per Serving: N/A