• 1/2 cup unsalted butter
• 1 cup sugar
• 2 tbsp. finely minced etrog 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
  11/2 cups all-purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 11/2 tsp. baking powder
  
  
  Preheat oven to 350. Generously grease an 8x4-inch 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 and 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.
  
  Lemon-Lime Glaze
   
• 2 tbsp. fresh lemon juice
• 2 tbsp. fresh lime juice
• 1/4 cup sugar
  
  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.
  
  Yield: 8-10 servings.

Note: Check eggs for blood before using -- Eggs that contain trace amount of blood are trief and are not kosher

Cakes -- Sukkot