Passover Iced Lemon Loaf

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!

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 398 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup vegetable oil
• ½ teaspoon baking soda
• 3 eggs
• ½ teaspoon baking powder
• 2 tablespoons water
• 1 cup confectioners' sugar
• 1 teaspoon lemon extract
• ½ teaspoon lemon extract
• ⅓ cup lemon juice
• 1 tablespoon confectioners' sugar
• 2 tablespoons margarine, softened
• 1 ½ cups matzo cake flour
• 1 drop yellow food coloring, or as desired (Optional)
• 1 teaspoon powdered non-dairy creamer

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step 2

Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.

Step 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.

Step 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.

Step 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.