Luscious Lotus Cake

Efrat Libfroind Efrat Libfroind
3.0 (2 reviews)

This cake is soft and fluffy, whether you make it dairy or pareve. The best part is that it takes only five minutes to prepare!

 

Yields 2 loaves or an 8-inch round cake

1h 10m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg, Soy

Directions

  1. In a large bowl, mix all the ingredients except the Lotus spread until mixture is uniform.

  2. Separate a third of the mixture and set aside. Pour the remaining dough into a round pan or divide between two loaf pans.

  3. Combine the Lotus spread into the separated dough to obtain a uniform mixture. Pour it over the mixture in the pan(s) and lightly run a knife across it to create a marbleized look.

  4. Bake in a preheated oven at 325 degrees Fahrenheit for about 50 minutes. Allow to cool before serving.

Tips:
Heat some Lotus spread and pour over the cake as an icing, or place a teaspoon over each slice before serving.

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What Cooks Are Saying

3.0 out of 5

2 global ratings

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5 Comments

Sarah •

How can I make this recipe in a 9x13?

Yaffa Wasel •
Chenchie Melamed •

what in the icing on top of the cake?

Judy Judy Shapiro •

I have this cake in the oven for Shabbos. The batter tastes great and I'm hoping it turns out to be a delicious cake. I'm thinking of changing the glaze a bit by adding the lotus butter to some parve cream and powdered sugar. The butter might be too thick and strong to put on the top. I'll let you know how it comes out.

sarah •