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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Whisk together the matzo flour, baking soda, baking powder, and salt in a large mixing bowl.
2. 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.
3. 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.
4. 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.
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