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My review
Passover Iced Lemon Loaf
4
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!"
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Ingredients
2 h 15 m servings 398Original recipe yields 8 servings (1 9x5-inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk together the matzo flour, baking soda, baking powder (see Note), 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.
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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.
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Reviews
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4/20/2011
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!
7/6/2011
Very good! I used cake flour instead of matzo. For the icing, I used milk instead of creamer and water.
3/9/2012
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...
4/17/2016
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...
4/9/2016
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...