Passover Iced Lemon Loaf Recipe

Name: Passover Iced Lemon Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups matzo cake flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3 eggs; 1 cup white sugar; 2 tablespoons margarine, softened; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 1/3 cup lemon juice; 1/2 cup vegetable oil; 1 drop yellow food coloring, or as desired (optional); 1 cup confectioners' sugar; 1 teaspoon powdered non-dairy creamer; 2 tablespoons water; 1 tablespoon confectioners' sugar; 1/2 teaspoon lemon extract

Servings: persons

1 1/2 cups matzo cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup white sugar
2 tablespoons margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
1 drop yellow food coloring, or as desired (optional)
1 cup confectioners' sugar
1 teaspoon powdered non-dairy creamer
2 tablespoons water
1 tablespoon confectioners' sugar
1/2 teaspoon lemon extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2
Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
3
In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
4
Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
5
Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

953

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups matzo cake flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Passover Iced Lemon Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Passover Iced Lemon Loaf

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