Sukkot Lemon Pound Cake

Time 1 hour 30 minutes
Yields Serves 8
Sukkot Lemon Pound Cake

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


Beat 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.


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


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


Cool 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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