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Mojtaba Khamenei: The Rise of Iran’s New Supreme Leader

                      A picture of Iran's new supreme leader, Mojtaba Khamenei, is displayed on a screen in Tehran Mojtaba Khamenei, 56, has emerged as Iran’s new supreme leader following the assassination of his father, Ayatollah Ali Khamenei, in joint U.S.–Israeli strikes. His appointment by the Assembly of Experts comes at a moment of profound crisis for Iran, as the country faces regional war, internal instability, and intense international scrutiny.  A Secretive Heir With Deep Establishment Ties Mojtaba, long considered influential behind the scenes, is a mid-ranking cleric with strong connections to the Islamic Revolutionary Guard Corps (IRGC). His political rise signals continuity of Iran’s hardline establishment, despite the country’s ideological discomfort with hereditary succession.  A Leader Shaped by Conflict and Loss His ascension comes amid the “Ramadan War,” during which he was reportedly wound...
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Lemon Pound Cake

 

                                            Lemon Pound Cake 



This sunny lemon pound cake is bursting with bright lemon flavor and bakes up with a moist, tender crumb.

Servings: Two 8½ x 4½-inch loaves, about 16 servings
Prep Time: 25 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 25 Minutes, plus about 1 hour cooling time

Ingredients

Dry

  • 3 cups all‑purpose flour
  • ½ tsp baking soda
  • ½ tsp salt

Wet

  • 1 cup buttermilk
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2¼ cups granulated sugar
  • 3 large eggs

Lemon Syrup

  • 2 tbsp water
  • ¼ cup granulated sugar
  • 2 tbsp lemon juice

Glaze

  • 1 cup confectioners’ sugar
  • 2–3 tbsp lemon juice (adjust for thickness)

Instructions

1. Prep

  • Preheat oven to 350°F (177°C).
  • Grease two 8.5×4.5-inch loaf pans and line with parchment slings.

2. Mix Dry Ingredients

Whisk together:

  • flour
  • baking soda
  • salt

Set aside.

3. Mix Buttermilk + Lemon

In another bowl, combine:

  • buttermilk
  • lemon zest
  • lemon juice

4. Cream Butter & Sugar

Beat butter and sugar for 3–4 minutes until light and fluffy.
Add eggs one at a time, mixing well.

5. Combine

Alternate adding:

  • ¼ of the flour mixture
  • ⅓ of the buttermilk mixture

Repeat until everything is incorporated.

6. Bake

  • Divide batter between pans.
  • Bake 55–65 minutes, until golden and a tester comes out clean.

7. Lemon Syrup

Heat water + sugar until dissolved.
Stir in lemon juice.

8. Soak Cakes

Cool cakes 10 minutes, remove from pans, then brush syrup all over while warm.

9. Glaze

Whisk powdered sugar + lemon juice until thick but pourable.
Drizzle over cooled cakes.

Tips for Best Results

  • Use fresh lemons—zest adds huge flavor.
  • Don’t skip the syrup soak; it keeps the cake moist for days.
  • Freezes beautifully (without glaze).


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