Poor Man's Purim Cake

Poor Man's Purim Cake created by Jellyqueen

Super easy Jewish cake and you get to use the food processor!

Ready In:



  • Place the sugar and the butter together in a food processor with the steel blade and process until creamed.
  • Add the eggs and the milk, pulsing after each addition. Then add the flour, baking powder, and the lemon rind, pulsing until a smooth mass is formed.
  • Place the dough in a greased and floured 9- by 9-inch square baking pan. Pat down and bake in a preheated 350°F oven for 30 minutes. When cool enough to handle, turn out on a rack.
  • Sprinkle with confectioners’ sugar, slice, and serve.
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"Super easy Jewish cake and you get to use the food processor!"

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  1. Mary F.
    I grew up making this cake. My great aunt handed it down to me. We always put a chocolate fudge icing on it and for the holidays she would add mincemeat to it and it was always a big hit either way.
  2. bluemoon downunder
    I halved the recipe and made this in a small spring form pan. I added two teaspoon of lemon juice as well as the lemon zest, and my Poor Man’s cake (just LOVE the name!) was moist and flavoursome. For a touch of decadence, we ate it with lemon curd. Delicious! Thanks for sharing this recipe, KmartKlutz!
  3. Chef Patience
    This is a good, basic cake. I tried a piece sprinkled with sugar, as suggested, a piece with chocolate frosting, and a piece with cream cheese frosting. It was much better with the sugar and the cream cheese frostings than with the chocolate. I should try it with fresh strawberries…
  4. Mamas Kitchen Hope
    Good cake. Very different. Mine did not make a dough either- a very thick batter. Cooked in a 9x9 pan but I had to add 5 minutes to the cook time as it was still 'jiggly' in the middle. After cooling the bottom was still a little raw but 'set' which was ok with us but might not be for some. Great dense cake with nice crumb. Next time I will cook a little longer or use a different pan. Thanks for a good recipe- GREAT flavor!
  5. Chef Kate
    I halved this recipe and made it in my blender, pulsing and mixing--I found that pulsing for a good while acheived a marvelously thick, creamy batter. I then baked it in 2 mini loaf pans. The cake rose beautifully and the end result were two gorgeous little loaves which sliced beautifully. Cake has a lovely crumb and taste. Thanks, Robbie!

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