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Lemon-Vanilla Half-Moon Cakes

Lemon-Vanilla Half-Moon Cakes
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Lemon-Vanilla Half-Moon Cakes

Lemon-Vanilla Half-Moon Cakes

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Soft, lightly lemony vanilla cake baked thin, cut into old-fashioned crescent moons, then returned to the oven briefly so the edges set while the centers stay tender. A dusting of confectioners’ sugar gives them a simple bakery-style finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 36 to 48 half-moons
Course: Cakes & Coffee Cakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 2 cups granulated sugar (400 g)
  • 1 cup oil (240 mL)
  • 1 stick margarine (1/2 cup; 113 g), softened
  • 1 tsp vanilla extract (5 mL)
  • 4 1/2 cups all-purpose flour (540 g)
  • 2 tsp lemon juice (10 mL)
  • 1 tsp baking powder (4 g)
  • about 1/2 cup confectioners' sugar (60 g), as needed

Equipment

  • Two 9 x 13-inch baking pans
  • Parchment paper, optional but helpful
  • Electric hand mixer or stand mixer
  • large mixing bowl
  • Medium bowl
  • Rubber spatula
  • 2 1/2- to 3-inch round drinking glass or cookie cutter
  • Fine-mesh sieve for confectioners’ sugar
  • Cooling rack

Method
 

  1. Make the Cake – Preheat the oven. Heat to 350°F / 175°C. Position a rack in the center.
  2. Prepare the pans. Lightly grease two 9 x 13-inch pans. For easiest release, line the bottoms with parchment and lightly grease the parchment.
  3. Cream the margarine and sugar. Beat the softened margarine with the granulated sugar for about 2-3 minutes, until lighter and well combined.
  4. Add the oil. Pour in the oil gradually while mixing until the mixture is smooth.
  5. Add the eggs. Add the eggs one at a time, mixing after each addition.
  6. Add the flavorings. Mix in the vanilla extract and lemon juice.
  7. Mix the dry ingredients. In a separate bowl, whisk together the flour and baking powder.
  8. Make the batter. Add the flour mixture gradually to the wet ingredients. Mix only until no dry flour remains.
  9. Check the texture. The batter will be much thicker than ordinary cake batter. It should be soft enough to spread but not thin or pourable.
  10. Divide the batter. Spread half the batter evenly into each prepared pan.
  11. Dust the tops. Sift a light, even layer of confectioners’ sugar over the batter before baking.
  12. First bake. Bake for 10-15 minutes, until the surface is set but the cake is still pale and soft.
  13. Do not fully brown it. The pieces will bake again after cutting, so the first bake is only to set the cake enough to shape.
  14. Shape the Half-Moons – Rest briefly. Let the baked sheets stand for about 3-5 minutes, just until safe to handle but still warm.
  15. Choose the cutter. Use a 2 1/2- to 3-inch round drinking glass or cookie cutter.
  16. Make the first cut. Cut one full circle close to an edge of the cake.
  17. Overlap for the crescent. Move the glass so it overlaps roughly half of the previous circle. Press down to create a curved crescent shape.
  18. Continue across the pan. Repeat the overlapping cuts in rows until you have shaped as many moons as possible.
  19. Separate carefully. Lift out the half-moon pieces gently while the cake is still flexible.
  20. Keep the scraps. The small leftover pieces are perfectly good to eat and make great baker’s pieces.
  21. Second Bake – Arrange the moons. Place the half-moons back in the pans or on parchment-lined baking sheets in a single layer.
  22. Bake again. Return to the 350°F / 175°C oven for about 8-10 minutes.
  23. Check the edges. The edges should be just lightly golden and the pieces should feel set, while the centers remain tender.
  24. Do not overbake. Remove them before they become dark or hard.
  25. Cool. Transfer to a cooling rack.
  26. Finish. Once cool, dust with additional confectioners’ sugar if desired.

Notes

Make Ahead, Storage & Freezing
  • Make ahead: Excellent made 1-2 days before serving.
  • Room temperature: Store airtight for about 3-4 days.
  • Freezer: Freeze completely cooled half-moons in an airtight container with parchment between layers for up to 2 months.
  • After freezing: Thaw at room temperature and refresh the confectioners’ sugar before serving.
Bubby’s Tip
Do not worry about making every moon perfectly identical. The overlapping glass cuts are what give these little cakes their old-fashioned homemade look. Keep the cake pale and tender, and let the confectioners’ sugar do the decorating.

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