Tami Rona’s Lemon Lulu Cake

Tami’s Lemon Lulu Cake. Photo by Keri White

Tami Rona is famous at Temple Emanuel in Edison, NJ for her rendition of this cake.

And she found the recipe as a result of a sisterhood project: “We were putting together a sisterhood cookbook, and the company we were using for the layout and design sent some sample books. This recipe was in one of the books. I love lemon, so I decided to try it. Since then, every synagogue event we have I am expected to bring this cake. When I make it for the synagogue, I use my Star of David cake pan, but it can also be made in a Bundt or tube pan.”

Tami’s Lemon Lulu Cake
Serves 12

1 Duncan Hines lemon supreme cake mix
1 package instant lemon pudding
½ teaspoon lemon extract
¼ cup lemon juice
4 eggs
⅔ cup canola oil

2 teaspoons lemon extract, divided
1 teaspoon lemon zest
¼ cup lemon juice
1 cup powdered sugar, plus additional for serving.

Heat your oven to 350 degrees F.

Mix the cake mix and pudding mix in a bowl, and set it aside.

In a measuring cup, add ½ cup lemon juice and enough cold water to make ⅔ cup. Add the eggs to the lemon juice mixture. Mix ½ teaspoon of lemon extract to the dry ingredients and add the egg mixture; mix well. Pour in the oil and beat for 6 minutes until very smooth.

Grease a Bundt pan and pour in the mixture. Bake it for 45 minutes until golden brown and a toothpick comes out clean.

While the cake bakes, make the glaze: Whisk all the glaze ingredients into a small bowl, and set it aside. When the cake is done, cool it for 5 minutes and invert it onto a plate.

Using a toothpick or skewer, poke holes all over the cake and pour the glaze over it, slowly, allowing it to permeate. Just before serving, sprinkle powdered sugar over the cake for decoration.


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