Passover Iced Lemon Loaf

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

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.