Lisa’s Shabbat Lemon Cake

by Lisa Apfelberg

A bright, delicious cake to make your Shabbat a true oneg (delight).


3 ½ cups all-purpose flour
¼ cup cornstarch
2 ½ tablespoons aluminum-free baking powder
½ teaspoon salt
½ teaspoon ground turmeric
Zest from two lemons
¼ cup lemon juice (from zested lemons)
1 cup organic granulated sugar
⅔ cup canola oil
1 ⅔ cup unsweetened soy milk
2 tablespoons applesauce
1 teaspoon vanilla extract
1 teaspoon lemon extract

Organic powdered sugar for topping

  1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
  2. Whisk flour, cornstarch, baking powder, salt, turmeric and lemon zest together in a large bowl.
  3. In a separate bowl, whisk together the lemon juice, sugar, oil, milk, applesauce, vanilla and lemon extract.
  4. Pour the wet ingredients into the dry ingredients and whisk just until everything is combined.
  5. Oil a large bundt pan and pour the batter into the pan. Bake for 50 minutes. Check that a toothpick comes out clean and if not, put in for five minute increments until it’s clean.
  6. Allow it to cool in the pan for about 10 minutes until you can turn the pan over onto a rack and allow to cool the rest of the way.
  7. Decorate with powdered sugar.