Preheat oven to 350 degrees Fahrenheit. Line a 10×15-inch sheet pan with parchment paper or grease it well.
In a mixer fitted with the paddle attachment (if you don’t have one, use the whisk attachment), cream together the margarine and sugar for two to three minutes, until light and fluffy.
Add the eggs one at a time, beating after each addition until just combined.
Add the lemon juice and vanilla extract, and mix again.
Add the flour, baking powder, and salt. Beat until combined.
Pour into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Directions
Credits
Notes:
If desired, use one and a half cups of oil instead of margarine.
Topping Suggestions:
– Pipe pareve whipped cream using a pastry bag fitted with a star tip. Top with a leaf and fresh or frozen fruit.
– Pipe a few small stars of custard and top with edible flowers (available at your local flower shop).
Description:
Photography by Shoshi Sirkis
Styling by Anat Lobel
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