After Sukkot, save your etrogs and make this tasty Etrog cake. Any other time of year you can go ahead and use lemon, but there is nothing like an etrog cake.
- Cook Time
- Prep Time
- 12 ServingsServings
- cooking spray
- 1 etrog
- 1 lime
- 1/2 lemon
- 23/4 cups cake flour
- 3 tbsp. baking powder
- 1/4 tsp. salt
- 3/4 cup margarine
- 11/2 cups sugar
- 3 Eggs
- 1 cup plus 1 tbsp. orange juice
- 1 cup confectioners sugar
- 1 tsp. vanilla
1 Preheat oven to 375 degrees. Spray a bundt pan with cooking spray and dust with flour.
2 Zest the etrog peel in to a bowl (optional), add the lime juice, lemon juice and juice form the etrog. Reserve 1 tbsp. of juice mix for glaze.
3 Sift the flour, baking powder and salt together. Cream the margarine and sugar until fluffy. Add the citrus mixture and blend.
4 Add the eggs and beat well. Alternate adding half of the flour mixture with the cup of orange juice, beating well after each addition.
5 Pour into bundt pan and bake for 45 minutes.
6 Stir 1tbsp. juice mixture with confectioners sugar, 1 tbsp. orange juice and vanilla. Drizzle glaze on top of cake or sprinkle powdered sugar.