Passover Iced Lemon Loaf Recipes

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

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 Lemon Desserts

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

LEMON CURD FOR PASSOVER

Lemon Curd for Passover image

Use four of the remaining egg whites from this recipe to make the meringue for our Strawberry Lemon Trifle.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 7

Ingredients

8 large egg yolks
3/4 cup sugar
1/2 cup plus 2 tablespoons, freshly squeezed lemon juice
3 tablespoons grated lemon zest
1 pinch of salt
1 teaspoon potato starch
8 tablespoons (1 stick) margarine, cut into 12 pieces

Steps:

Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming.

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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