Passover Iced Lemon Loaf

Passover Iced Lemon Loaf
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    2 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    19

A bright and refreshing lemon loaf, perfect for Passover and beyond. Its moist crumb and zesty glaze will make it a family favorite all year round.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    56 g
  • Cholesterol
    70 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    3 g
  • Sodium
    313 mg
  • Sugar
    42 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan. (5 minutes)

02

Step
3 mins

In a large bowl, whisk together the matzo cake flour, baking soda, baking powder, and salt. Ensure there are no lumps. (3 minutes)

03

Step
5 mins

In a separate bowl, using an electric mixer, beat together the eggs, granulated sugar, softened margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring (if using) until the mixture is smooth and well combined. (5 minutes)

04

Step
2 mins

Gently pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be smooth. Pour the batter into the prepared loaf pan. (2 minutes)

05

Step
50 mins

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The loaf should be golden brown. (45-50 minutes)

06

Step
10 mins

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes cooling in pan)

07

Step
3 mins

While the loaf is cooling, prepare the glaze: In a medium bowl, whisk together 1 cup of confectioners' sugar and set aside. In a separate small bowl, combine the non-dairy creamer with water and 1 tablespoon of confectioners' sugar; stir well. (3 minutes)

08

Step
2 mins

Gradually add the creamer mixture to the confectioners' sugar, mixing until you reach a smooth, pourable consistency. Stir in the remaining 1/2 teaspoon of lemon extract. (2 minutes)

09

Step
30 mins

Once the loaf is completely cool, generously pour the glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving. (30 minutes setting)

For a richer flavor, consider using browned butter (cooled) instead of margarine. Be sure it's non-dairy for Passover!
If you don't have matzo cake flour, you can make your own by processing matzo meal in a food processor until it's very fine.
The glaze can be adjusted to your liking. Add more water for a thinner glaze, or more confectioners' sugar for a thicker one.
Store the lemon loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Frida Bernhard

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 6 Ratings)
Total Reviews: (5)
  • Orin Emard

    This was such a hit at my Seder! Everyone loved it and asked for the recipe.

  • Evangeline Buckridge

    The glaze is the perfect touch! It adds just the right amount of sweetness and lemon zing.

  • Vicenta Spencer

    Easy to follow recipe, and the loaf came out perfectly moist. Will definitely make this again!

  • Devonte Stiedemannbechtelar

    I made this for a non-Passover gathering, and it was a huge success! The lemon flavor is so refreshing.

  • Shanie Bednar

    My family usually doesn't like lemon desserts but they fell in love with this recipe. Thank you!

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