New this month
Get the Allrecipes magazine

Passover Iced Lemon Loaf

Talia Kornfeld

"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!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 15 m servings 398 cals
Original recipe yields 8 servings (1 9x5-inch loaf)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Editor's Note:
  • Look for special Kosher baking powder and Kosher confectioners' sugar, both made with potato starch instead of cornstarch, at specialty and Jewish grocery stores. For more details, see your rabbi.

Nutrition Facts


Per Serving: 398 calories; 18.5 g fat; 55.5 g carbohydrates; 4.3 g protein; 70 mg cholesterol; 313 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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!

Very good! I used cake flour instead of matzo. For the icing, I used milk instead of creamer and water.

Sounds great, but we don't use leavening like the baking powder. Did you ever try without the baking powder and soda? Just was wondering before I gave it a try! I'm rating, but I really haven...

I didn't have lemon extract so substituted Lemoncello liqueur. Also, I baked it in an 8" cake pan for 30 minutes. Very good and a lot better the next day. Used lemon glaze recipe from 2nd Hel...

I've tried this as a 'regular' cake using regular flour. It's delicious but a teeny bit dry, even with underbaking it by about 5 minutes. The second time I made it I substituted orange juice a...