Lemon Menorah Cake

By The Canadian Living Test Kitchen

32 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	678678 cal
pro	7 g7g pro
total fat	33 g33g total fat
sat. fat	20 g20g sat. fat
carb	92 g92g carb
fibre	1 g1g fibre
chol	159 mg159mg chol
sodium	472 mg472mg sodium
% RDI:	-
calcium	88 calcium
iron	1212 iron
vit A	3333 vit A
vit C	22 vit C
folate	1919 folate

This handsome cake can be the centrepiece for a family party. The surprise is how easy it is to make such a delicious cake from scratch and, just as important, how little time it takes to decorate it.

Ingredients

1 cup butter , softened1 1cup cupbutter, softened
2 cups granulated sugar 2 2cups cupsgranulated sugar
4 eggs 4 4eggeggs
2 tbsp grated lemon rind 2 2tbsp tbspgrated lemon rind
1 tsp vanilla 1 1tsp tspvanilla
3 cups all-purpose flour 3 3cups cupsall-purpose flour
1 tbsp baking powder 1 1tbsp tbspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1-1/4 cups milk 1-1/4 1-1/4cups cupsmilk
Icing:
3/4 cup butter , softened3/4 3/4cup cupbutter, softened
3-3/4 cups icing sugar 3-3/4 3-3/4cups cupsicing sugar
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
Blue food colouring, yellow edible glitter

Preparation

Grease 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in lemon rind and vanilla. Whisk together flour, baking powder and salt ; using wooden spoon, stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, 35 to 40 minutes.

Icing: Meanwhile, in bowl, beat butter until light; beat in sugar alternately with cream, making 3 additions of sugar and 2 of cream. Transfer 1/2 cup (125 mL) to another bowl; beat in blue food colouring to desired shade. Set aside.

Spread about 1/2 cup (125 mL) of the white icing in thin layer over entire cake. Using pastry bag fitted with ribbon tip, pipe blue icing in shape of menorah. Spoon remaining white icing into piping bag fitted with star tip; pipe rosettes over white icing. Use yellow glitter to shape candle flames.

Additional information :

Tip: For a nondairy cake, substitute hard pareve margarine for butter, water for milk and nondairy whipped topping (such as Nutrawhip) for the whipping cream.