Etrog or Lemon Line Sukkot Cake

A Treasury of Jewish Holiday Baking, p. 187

½ cup (1 stick) unsalted butter or margarine

1 cup sugar

2 tablespoons finely minced etrog or lime zest (or lemon/lime combination)

2 eggs

¼ cup milk

½ teaspoon vanilla extract

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

½ teaspoon lime oil or extract

1 ½ cups all-purpose flour

¼ teaspoon salt

2 teaspoons baking soda

¼ teaspoon baking powder

LEMON LIME GLAZE

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

¼ cup sugar

Preheat the oven to 350F. Generously grease an 8 by 4-inch loaf pan or an 8-inch layer pan or an 8-inch springform pan.

In a mixing bowl, cream the butter, sugar, and zest together until well blended. Stir in the eggs, then 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 cake 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 it from the pan.

When I pulled it out of the oven it looked like this and I was very pleased.

Then THIS happened.

Lemon Lime Glaze: In a small saucepan, heat the lemon and lime 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.

But I was able to salvage the ends and the sides, and they were delicious.

My Rating: 4/5 "Loved the tart sweetness of this. It's the kind of the vibe you get from a key lime pie, but more, you know, cake-y. A wonderfully unique autumn cake."