Description
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 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 (Optional)
- 1 cup confectioners’ sugar
- 1 teaspoon powdered non-dairy creamer
- 2 tablespoons water
- 1 tablespoon confectioners’ sugar
- ½ teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 2 hrs 15 mins
Servings: 8