Passover Iced Lemon Loaf recipe
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Ingredients
- 1 ½ cups matzo cake flour ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 3 eggs 1 cup white sugar 2 tablespoons margarine, softened 1 teaspoon vanilla extract 1 teaspoon lemon extract ⅓ cup lemon juice ½ cup vegetable oil 1 drop yellow food coloring, or as desired 1 cup confectioners' sugar 1 teaspoon powdered non-dairy creamer 2 tablespoons water 1 tablespoon confectioners' sugar ½ teaspoon lemon extract
Nutrition Info
- 398.1 caloriescarbohydrate: 55.5 gcholesterol: 69.8 mgfat: 18.5 gfiber: 0.7 gprotein: 4.3 gsaturatedFat: 2.9 gservingSize: -sodium: 312.9 mgsugar: 42.3 gtransFat: : -unsaturatedFat: : -
Directions Passover Iced Lemon Loaf
Directions
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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.