Lemon Menorah Cake Lemon Menorah Cake

Author: Canadian Living

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.

  • Portion size 12 servings




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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 472 mg
  • Protein 7 g
  • Calories 678.0
  • Total fat 33 g
  • Cholesterol 159 mg
  • Saturated fat 20 g
  • Total carbohydrate 92 g


  • Iron 12.0
  • Folate 19.0
  • Calcium 8.0
  • Vitamin A 33.0
  • Vitamin C 2.0
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Baking & Desserts

Lemon Menorah Cake