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

Directions

  • 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.

easter Iced Lemon cake 1 

Editor’s Note:

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.

Nutrition Facts

Per Serving:
398 calories; 18.5 g total fat; 70 mg cholesterol; 313 mg sodium. 55.5 g carbohydrates; 4.3 g protein; Full Nutrition

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