Passover Iced Lemon Loaf Food

PASSOVER ICED LEMON LOAF

Passover Iced Lemon Loaf image

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!

Provided by Talia Kornfeld

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 17

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
1 cup confectioners' sugar
1 teaspoon powdered non-dairy creamer
2 tablespoons water
1 tablespoon confectioners' sugar
½ teaspoon lemon extract

Steps:

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.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 55.5 g, Cholesterol 69.8 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 312.9 mg, Sugar 42.3 g

OUR FAVOURITE LEMON LOAF

Our Favourite Lemon Loaf image

This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)

Provided by Derf2440

Categories Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1/2 cup margarine or 1/2 cup shortening (We prefer butter)
1 cup sugar
2 eggs
1/2 cup milk, 2% is fine
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 lemon, rind of
1 lemon, juice of
1/4 cup sugar

Steps:

In a large bowl, cream butter and sugar.
Add eggs, one at a time, beating until creamy.
Blend in milk.
In another bowl, mix together flour, baking powder, salt and lemon rind.
Pour into batter.
Stir to moisten.
Scrape into greased 9 x 5 inch loaf pan.
Bake in 350f degree oven for 55 to 60 minutes.
Cool in pan for 5 minutes.
Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
Cool.
Glaze: Combine lemon juice and sugar in saucepan.
Stir and heat till sugar is dissolved.
Spoon evenly over top of hot loaf.

PASSOVER SPECIAL MEATLOAF

Passover Special Meatloaf image

This is a recipe from Streit's Matzo that I frantically search for every Passover. I will finally post it to avoid the yearly panic. I do not use the glaze, but will post it with the recipe. Moist and flavorful and even good on matzo with mustard for a left over sandwich recipe.

Provided by mandabears

Categories Meatloaf

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs, well beaten
3/4 cup water
2/3 cup matzo meal
1 tablespoon dried onion flakes or 2 tablespoons grated raw onions
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 lbs ground beef, I use 90-10 meat to fat ratio
2 onions, chopped
4 tablespoons water
1/2 cup ketchup
2 tablespoons honey

Steps:

Preheat oven to 350 degrees.
Spray a 11 x 13 with cooking spray. I use a 11 x 9 pan.
Combine all meat loaf ingredients and form into a rounded loaf shape in center of pan.
Scatter the chopped onions and around the meatloaf and sprinkle the water on top of the onions.
Bake for 1 hour.
Combine the glaze ingredients, if using and brush over the meatloaf.
Bake for 15 minutes.
Let sit for 10 minutes before slicing.

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