This nondairy version of a classic Maida Heatter cake has the perfect pairing of lemons and sugar.
For the cake:
Zest of 3 lemons
3 tbsp. freshly squeezed lemon juice
2 2/3 cups unbleached all-purpose flour
½ tsp. baking soda
½ tsp. kosher salt
2 sticks (1/2 pound) unsalted pareve margarine, room temperature
2 cups granulated sugar
3 large eggs, room temperature
1 cup almond milk
For the glaze:
½ cup freshly squeezed lemon juice
1/3 cup granulated sugar
Preheat oven to 350F and spray a Bundt pan with cooking spray.
Combine the zest of 3 lemons and 3 tbsp. lemon juice in a small bowl and set aside.
Combine the flour, baking soda, and salt in a medium bowl and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the margarine and sugar and beat until fluffy.
Add the eggs, one at a time.
Alternately, add the flour mixture and almond milk, beginning and ending with the flour. Fold in the zest/lemon juice mixture.
Transfer the batter to the baking pan and bake for 55 minutes.
While the cake is baking, combine the ½ cup lemon juice and 1/3 cup sugar in a small bowl.
Once the cake comes out of the oven, allow to cool for 20-30 minutes and then remove from pan, turning it over.
Brush the cake liberally with the glaze.