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Passover Iced Lemon Loaf Popular Recipes

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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!"

Ingredients :

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

Instructions :

Prep : 30M Cook : 8M Ready in : 2H15M
  • 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.

Notes :

  • 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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