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Parve
Easy
1 Hour
Diets 
Delightful fresh lemon flavor in every bite. The glaze and garnish add a beautiful finish to the cake. This cake has graced our table many times and is sure to become your new counter Bundt cake. Enjoy!
3/4 cup oil
1 and 1/3 cups sugar
4 large eggs
1 tablespoon lemon zest
1 tablespoon orange zest (optional)
2 and 3/4 cups flour (I used Shibolim White Spelt)
3–4 tablespoons Gefen Vanilla Pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soy milk
3 tablespoons lemon juice
2 tablespoons freshly squeezed orange juice
1/4 cup pareve cream cheese
1 and 1/2 cups Gefen Confectioners’ Sugar
1 and 1/2 tablespoons freshly squeezed lemon juice
1 and 1/2 tablespoons soy milk
lemon zest
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a Bundt pan well and set aside.
In the bowl of a mixer, mix the oil and sugar together. Add eggs one at a time, and beat for two minutes until light and lemony. Add lemon zest and orange zest, if using.
Add dry ingredients alternating with soy milk and juices, mixing until just combined. Add cream cheese and mix until incorporated.
Pour batter evenly into reserved pan. Bake for 40 minutes or until set. Cool before removing from pan.
Whisk all ingredients together until desired consistency is reached. Adjust quantities if necessary. Pour over cake, letting it drizzle down the sides. Scatter zest over the top. Let set before serving.
Food and Prop Styling by Goldie Stern
Food Prep and Consultant by Chaya Surie Goldberger
Photography by Felicia Perretti
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