Passover Iced Lemon Loaf
Description
Luscious lemon cake with a lemon glaze is sure to be a hit at your Passover dinner.
Ingredients
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1 1/2 cups matzo cake flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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3 eggs
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1 cup white sugar
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2 tablespoons margarine, softened
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1 teaspoon vanilla extract
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1 teaspoon lemon extract
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1/3 cup lemon juice
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1/2 cup vegetable oil
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1 drop yellow food coloring, or as desired
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1 cup confectioners' sugar
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1 teaspoon powdered non-dairy creamer
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2 tablespoons water
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1 tablespoon confectioners' sugar
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1/2 teaspoon lemon extract
Directions
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.