Passover Iced Lemon Loaf – A Refreshing Citrus Dessert
Passover Iced Lemon Loaf is a soft and citrusy loaf cake topped with a sweet lemon glaze.The cake is made with matzo cake meal or potato starch instead of regular flour, making it suitable for Passover.Fresh lemon juice and zest provide a bright, refreshing flavor.The loaf bakes until golden and tender with a light crumb.Once cooled, a simple powdered sugar lemon icing is poured over the top.The result is a sweet-tart dessert that pairs beautifully with tea or coffee.
Ingredients
For the Lemon Loaf
- 1 cup matzo cake meal
- ½ cup potato starch
- 4 large eggs
- ¾ cup sugar
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- ½ tsp salt
For the Lemon Icing
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, beat the eggs and sugar until the mixture becomes pale and slightly thick.
- Mix in the oil, lemon juice, lemon zest, and vanilla extract. Stir until smooth.
- Gradually fold in the matzo cake meal, potato starch, and salt until the batter is smooth.
- Pour the batter into the prepared loaf pan and bake for 45–50 minutes until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely before icing.
- Whisk powdered sugar with lemon juice until smooth and pourable.
- Drizzle the icing over the cooled loaf and allow it to set before slicing.
Notes
- Use fresh lemon juice for the best flavor.
- Matzo cake meal creates a lighter texture than regular matzo meal.
- Allow the loaf to cool fully before glazing.
- Potato starch helps keep the cake soft.
- You can add a pinch of lemon zest to the icing for stronger citrus flavor.
- The cake can be baked a day ahead.
- Store covered to prevent drying.
- This loaf slices best with a serrated knife.