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Passover Iced Lemon Loaf
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Delightful lemon cake with zesty glaze, perfect for Passover dinner.
Ingredients:
  • 1.5 cups matzo cake flour
  • 0.5 teaspoon baking soda
  • 2 tablespoons margarine, softened
  • 1 teaspoon lemon extract
  • 0.33333334326744 cup lemon juice
  • 0.5 cup vegetable oil
  • 1 drop yellow food coloring, or as desired
  • 1 teaspoon powdered non-dairy creamer
  • 2 tablespoons water
  • 1 tablespoon confectioners' sugar
  • 0.5 teaspoon lemon extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x5-inch loaf pan.
  • In a large mixing bowl, combine matzo flour, baking soda, baking powder (refer to Note), and salt, whisking them together.
  • Using an electric mixer on medium speed, blend together eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring until smooth. Combine the wet ingredients with the flour mixture until a smooth batter forms, then pour it into the prepared loaf pan.
  • Bake in the preheated oven for about 45 minutes until golden brown and set. Test readiness by inserting a toothpick into the center of the loaf - it should come out clean. Let the loaf cool completely before removing from the pan.
  • In a bowl, combine 1 cup of confectioners' sugar. Mix non-dairy creamer with water and 1 tablespoon of confectioners' sugar in a small bowl. Gradually stir the creamer mixture into the sugar until a smooth glaze forms. Add 1/2 teaspoon of lemon extract. Spread the glaze on the cooled lemon loaf and let it set. Serve in 1-inch slices.

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