Iced Lemon Pound Cake
When I asked pastry Chef Liz Hutter of Sunflower Bakery, to share a recipe with JFE readers she mentioned a cookie recipe that had been published someplace else. When pressed for a recipe that had not yet been released, Chef Liz confessed to me, “Well, the lemon pound cake is actually your recipe from The Kosher Baker with some adjustments.” I learned the changes they made to accommodate their business, tested them out and here is the recipe. I was so proud to learn that my recipe was supporting Sunflower’s mission and, at the same time, helping me spread my kosher baking revolution. You can make this cake in a loaf pan, but the Bundt shape is prettier. Adapted by Chef Liz Hutter, Sunflower Bakery.
- Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
- 1½ cups sugar
- 2 tablespoons lemon zest (grated outer peel), firmly packed (from 2 to 3 lemons)
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 4 large eggs
- ½ cup pareve plain soymilk
- 1 cup canola or vegetable oil
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup confectioners’ sugar
- 2 tablespoons lemon juice (from 2 large lemons)
- Preheat the oven to 350 degrees. Grease and flour a Bundt pan. Place the sugar and lemon zest in the bowl of a food processor fitted with a metal blade and process for a few seconds to mix (or use a stand mixer with the whisk attachment or whisk by hand). Add the lemon juice, eggs, soymilk and oil, and process or whisk until combined. Add the flour, baking powder and salt to the batter, and mix until combined. Pour the batter into the prepared pan and bake for 55 minutes to 1 hour, or until a skewer inserted in the center comes out clean. Cool the cake in the pan for 10 minutes and then remove to a rack to cool.
- To make the lemon icing, place the confectioners’ sugar into a bowl and add the lemon juice. Whisk well until you have a thick, white icing. Add more lemon juice if it is too dry or more sugar if it is too loose. Spread or drizzle the icing over the top of the cake.
- Once the icing has dried, store the cake covered in plastic at room temperature for up to five days, or freeze wrapped in plastic for up to three months.