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Etrog Cake (D, TNT)
Source: "Jewish Holiday Baking," by Marcy Goldman
Serves: 8 to 10

Cake Batter:
1/2 cup unsalted butter
1 cup sugar
2 tbsp. finely minced etrog (esrog) zest, or lime zest, or a lemon/lime combination
2 eggs
1/4 cup milk
1/2 tsp. vanilla extract
2 tbsp. fresh lemon juice
2 tbsp. fresh lime juice
1/2 tsp. lime oil OR extract
1-1/2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1-1/2 tsp. baking powder

Lemon Lime Glaze:
2 tbsp. fresh lemon juice
2 tbsp. fresh lime juice
1/4 cup sugar

Make Cake:
Preheat oven to 350°. Generously grease an 8"x4" loaf pan.

In a mixing bowl cream the butter, sugar and zest together until well blended. Stir in eggs. Add the milk, vanilla, lemon and lime juices, and lime oil to combine well. Fold in the remaining dry ingredients to make a smooth batter.

Spoon the batter into the prepared pan and bake until the cake is evenly browned and slightly cracked on top (30 to 35 minutes). Cool well before removing from pan.

Make Glaze:
In a small saucepan, heat the juices. Stir in the sugar until dissolved. Cool well. Using a cake tester, poke holes all over the cake and drizzle the glaze on top.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A