Sukkot Lemon Pound Cake Recipe

Name: Sukkot Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 tablespoons dairy-free margarine, melted (or non-dairy butter); ½ cup ground almonds; 1 cup dairy-free margarine, at room temperature (or non-dairy butter); 1 ⅔ cups sugar; 5 eggs; 1 ½ tablespoons lemon juice; 3 tablespoons lemon zest, grated; 2 cups flour; 1 teaspoon baking powder; ½ teaspoon salt; ¼ cup powdered sugar (to garnish); 1 tablespoon lemon zest, grated, for garnish

Servings: persons

2 -3 tablespoons dairy-free margarine, melted (or non-dairy butter)
½ cup ground almonds
1 cup dairy-free margarine, at room temperature (or non-dairy butter)
1 ⅔ cups sugar
5 eggs
1 ½ tablespoons lemon juice
3 tablespoons lemon zest, grated
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup powdered sugar (to garnish)
1 tablespoon lemon zest, grated, for garnish

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.
10
Blend well.
11
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.
12
Cool on wire rack.
13
Slide knife around sides to loosen.
14
Tip cake out of pan, set upright on rack and cool completely.
15
Just before serving, sprinkle with powdered sugar and grated lemon zest.

859

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 -3 tablespoons dairy-free margarine, melted (or non-dairy butter), ½ cup ground almonds, 1 cup dairy-free margarine, at room temperature (or non-dairy butter), 1 ⅔ cups sugar, and more.

Yes, Sukkot Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sukkot Lemon Pound Cake

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