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.
Passover Iced Lemon Loaf
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS19
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
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Carbohydrate56 g
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Cholesterol70 mg
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Fiber1 g
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Protein4 g
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Saturated Fat3 g
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Sodium313 mg
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Sugar42 g
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Fat19 g
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Unsaturated Fat0 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)
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Orin Emard
Jun 5, 2025This was such a hit at my Seder! Everyone loved it and asked for the recipe.
Evangeline Buckridge
May 16, 2025The glaze is the perfect touch! It adds just the right amount of sweetness and lemon zing.
Vicenta Spencer
May 6, 2025Easy to follow recipe, and the loaf came out perfectly moist. Will definitely make this again!
Devonte Stiedemannbechtelar
Apr 15, 2025I made this for a non-Passover gathering, and it was a huge success! The lemon flavor is so refreshing.
Shanie Bednar
Apr 14, 2025My family usually doesn't like lemon desserts but they fell in love with this recipe. Thank you!