Freshly Baked Goods Friday: Lemon Cake Edition

It was one of those rare confluences of events.

B”H, we had plenty of lemons on our tree; we were in the mood for something more substantial than lemonade; and the Studentit had some time on her hands in between studying for finals.

<brief cultural observation>
Back in the Old Country – or at least back in the part of the Old Country centered around Midtown Manhattan’s 34th and Lexington – four weeks typically separated the fall and spring semesters: a week to study (aka “reading week” בלעז); an intense examination week, which often involved two finals per day; and then two blissful weeks of vacation.

Meanwhile, here in Israel, intersession (i.e. chofshah bein hasemesterim, for the Hebraically-oriented amongst you) also lasts four weeks, but the difference is that finals are spread out over the entire month. In other words, although one never really gets to enjoy an actual vacation, one is spared the stress and pressure of having all the exams in a single week.

But I digress…
</observation>

All this is to say that to the delight of the denizens of TRLEOOB*, the aforementioned convergence had a delicious result:

Lemon Cake

Adapted from “Kosher by Design”

Ingredients

• 1½  cups sugar
• 2½ cups flour
• 3 tsp baking powder (i.e. one envelope for my Israeli readers)
• ¾ cup mango juice (orange juice works too)
• ¾ cup canola oil
• 2 tsp vanilla extract
• 4 eggs

Glaze

• ¾ cup powdered sugar
• 2 TBSP lemon juice

Directions

Mix sugar, flour, and baking powder. Add juice, oil, and vanilla. Beat in eggs and mix well.

Pour batter into oiled and floured bundt pan. (We used a tube pan without a removable bottom.) Bake at 325 degrees for 50-60 minutes or until done.

As soon as the cake comes out of the oven, use a toothpick to poke holes all over the top of the hot cake, and immediately pour the glaze all over the cake and especially into the holes.

Let cool in pan before serving.

!בתאבון ושבת שלום ומבורך

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*TRLEOOB=the real life equivalent of our blog