Lemon Layer Cake

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Washington Post


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Neutrally flavored oil or pareve margarine, for greasing the cake pan

4 large eggs

3 tablespoons water

Freshly squeezed juice from 1 lemon (2 tablespoons)

1 cup sugar

1/3 cup matzoh cake meal

1/3 cup potato starch

Finely grated zest from 1 large lemon (1 1/4 teaspoons)

Dash salt

3 large eggs, plus 2 egg yolks

Finely grated zest of 1 lemon and freshly squeezed juice from 2 or 3 lemons (2 or 3 teaspoons zest and 5 tablespoons juice)

5 tablespoons pareve margarine (see headnote)

1 1/4 cups pareve whipping cream (non-dairy)

Fresh raspberries, strawberry halves or lemon slices, for garnish (optional)

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