Anyone have a recipe they'd like to share? I'm planning on making a pareve cheesecake with strawberries on top and I think lemon cake would be a nice accompaniment to that. Not too sweet, though. I make lemon squares and lemon cookies, and I think they're both a bit too sweet. I'm looking for a more subtle flavour. Thanks!

Duncan Hines

I second that. It's the best lemon cake I have ever tasted.

Too artificial tasting, and they're expensive here. I'm looking for something tried, tested & true.

Get them at the dollar store, and check on duncanhines.com to add something to offset the chemically taste.

the dollar stores here don't sell food. That's an American thing.

So when you visit, buy several. I used to stock up once a year.

when the weight limit is 50lb, cake mix isn't usually on the top of the list...

Couldn't you just find a good fluffy white cake recipe and add lemon zest, juice, or flavoring to it?

They have "kosher" strawberries in Israel?

I could, but I always like to make things that people can testify to being good, instead of experimenting, especially since I'm having company.


Sure, why?

p.s.- you guys owe me 15 shekel.

can i pay you in 30 1/2 shekels?

lemon chiffon cake if you have a tube pan. very light and lemony.

I just made this tonight-- it's cooling now and it looks divine! It's very light, the top is supposed to be a light cakey texture, the bottom is pudding-like (or so it's supposed to be, I'll let you know after I try it). You can invert it for the pudding part on top.

I don't have ramekins so I made it in a regular baking dish, but still baked it in the water bath in a larger dish.

I made it pareve by replacing the milk with 1/2 coffee rich and 1/2 water.



Meyer Lemon Pudding Cake
If Meyer lemons aren't available, ordinary lemons work well.

INGREDIENTS Cake:

• Butter, for greasing
• 1/3 cup all-purpose flour
• 1/4 tsp. salt
• 1 1/4 cups sugar
• 1 1/4 cups whole milk
• 4 tsp. grated Meyer lemon zest
• 3/4 cup fresh Meyer lemon juice
• 5 egg yolks
• 4 egg whites

Whipped cream:

• 1 cup cold heavy cream
• 3 Tbsp. sugar

To make cake: Preheat oven to 350°. Butter six 8-ounce ramekins or a 1 1/2-quart, 8" x 11" shallow baking dish.

In a large bowl, sift together flour, salt and 1 cup sugar. In a medium bowl, whisk milk, lemon zest, lemon juice and egg yolks until blended. Stir into flour mixture just until blended.

In the large bowl of an electric mixer, beat egg whites on medium-high speed until foamy. Then on high speed, gradually beat in remaining 1/4 cup sugar. Continue just until whites form stiff peaks. Remove bowl from mixer and fold 1 cup of the lemon mixture into the egg whites. Then gently fold egg white mixture, a third at a time, into the remaining lemon mixture just until blended. Pour batter into prepared ramekins or baking dish.

Place ramekins or dish in a shallow roasting pan; place pan in oven. Pour boiling water into roasting pan halfway up sides of ramekins or dish. Bake until top of cake is lightly browned, 30 to 35 minutes for large cake, 20 to 25 minutes for small cakes. Remove ramekins or dish from water bath and let cool on a wire rack.

To make whipped cream: In a large bowl, beat heavy cream and 3 tablespoons sugar just until soft peaks form. Serve pudding cake warm or at room temperature; top with whipped cream.

Kosher strawberries are hard to come by in these parts. I haven't eaten a fresh strawberry in months and months.

Wow, that looks delicious. How was it?