This was another cake I made for church while we were discussing the feasts of Israel, specifically for Sukkot, the feast of booths or tabernacles. Citron is a traditional symbol of that holiday, but the author gives alternatives for lemon and lime, since citron isn’t common in American grocery stores.

I happened to have accidentally purchased several sweet limes so I used those instead, with a bit of regular lime mixed in. Sweet Lime feels like an orange (orange, softer), looks like a lemon (bright yellow) and tastes like a mild lime.

Citron, on the other hand, is very strong and bitter. I think I generally prefer the mix I used.

Citrus Sukkot Cake

Note: I doubled the batter recipe to make this as a bundt cake, which means it also took longer to bake.

• 1/2 cup butter
• 1 cup sugar
• 2 Tbsp. finely grated citrus zest
• 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 lemon extract
• 1 1/2 cups flour
• 1/4 tsp. salt
• 2 tsp. baking soda
• 1/4 tsp. baking powder

Lemon Lime Glaze

• 2 Tbsp. fresh lemon juice
• 2 Tbsp. fresh lime juice
• 1/4 cup sugar

1. Preheat oven to 350. Generously grease an 8×4″ loaf pan or an 8″ layer pan.
2. In a mixing bowl, cream the butter, sugar, and zest(s). Stir in the eggs, then the milk, vanilla, juice(s), and lime oil or extract.
3. Sift together the dry ingredients and mix into the wet ingredients to make a smooth batter.
4. Spoon the batter into the prepared pan and bake until the cake is evenly browned and slightly cracked on top (30-35 min.). Cool well before removing it from the pan.
5. Meanwhile, heat the juices and the sugar together and stir until sugar is dissolved. Cool, then pierce the cake with a toothpick or fork and drizzle the glaze over.

Yield: 8-10 servings