Passover Iced Lemon Loaf3 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 2 hr 15 min
“This delicious non-dairy Passover dessert can be made year-round, just swap out the flours. This was such a hit at my Seder that everyone swore I had cheated and used real flour!” - by Talia
Original recipe yields 1 9x5-inch loaf
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Whisk together the matzo flour, baking soda, baking powder, and salt in a large mixing bowl.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 398 cal
- 18.5 g
- 55.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"awesome!! could make year round- people at my seder loved this cake! It was the perfect finish to a heavy meal!!! I did not have the food coloring and it came out beautiful!..." See more"
"Very good! I used cake flour instead of matzo. For the icing, I used milk instead of creamer and water...." See more"
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