Passover Iced Lemon Loaf Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-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.