Tofu made from plants and spiced with Indian flavors for General Tso’s. Yummy!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf |
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 (Optional)
- 1 cup confectioners’ sugar
- 1 teaspoon powdered non-dairy creamer
- 2 tablespoons water
- 1 tablespoon confectioners’ sugar
- ½ teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-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.
- Look for special Kosher baking powder and Kosher confectioners’ sugar, both made with potato starch instead of cornstarch, at specialty and Jewish grocery stores. For more details, see your rabbi.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 313 mg |
| Sugars | 42 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have lemon extract so substituted Lemoncello liqueur. Also, I baked it in an 8″ cake pan for 30 minutes. Very good and a lot better the next day. Used lemon glaze recipe from 2nd Helpings cook book. Will make again!
I’ve tried this as a ‘regular’ cake using regular flour. It’s delicious but a teeny bit dry, even with underbaking it by about 5 minutes. The second time I made it I substituted orange juice and orange extract in place of the lemon. Also very good but I would probably add a hit more extract to the batter. For the icing – to keep it completely dairy free, instead of the creamer mixed with water, I used 50-50 water/OJ (or lemon juice for the original recipe) and then cut the extract in half. I needed to add a bit more liquid than the recipe calls for to get the icing to the consistency I wanted. But overall, I would definitely eat this again. And very simple to make.
Sounds great, but we don’t use leavening like the baking powder. Did you ever try without the baking powder and soda? Just was wondering before I gave it a try! I’m rating, but I really haven’t tried it, but I guess this is the only way I can put this in the review!
Very good! I used cake flour instead of matzo. For the icing, I used milk instead of creamer and water.
awesome!! could make year round- people at my seder loved this cake! It was the perfect finish to a heavy meal!!! I did not have the food coloring and it came out beautiful!