Simple Batter For 3 Passover Cakes

• total time: 35 minutes

Ingredients

This one’s for all my nut-free peeps—and anyone who loves options without the extra work.

One simple batter, one bowl, and three completely different cakes:

Lemon blueberry

Cinnamon swirl

Marble

Minimal prep, easy cleanup, and something for everyone at the table.

Save this for Passover—you’re going to want to make all three. ✨

Kosher for Passover loaf cake. 3 ways.

1 cup sugar

3 eggs

1/4 cup + 2 tbsp oil (6Tbs total)

3/4 cup orange juice

3/4 cup potato starch

1 c matzah cake meal

1 Tbs baking powder

1/2 tsp salt

1 tsp vanilla

1 box instant vanilla pudding mix (I use osem)

Directions

In a bowl, mix eggs with oil and sugar.

Add in orange juice and vanilla.

Add in dry ingredients.

Mix until smooth.

Divide batter into 3 8”x4” oiled loaf pans.

For lemon blueberry -

Add 1 tsp lemon zest and 3/4-1 cup blueberries. Mix into batter and smooth the top.

For marble -

Remove 2 tbsp of batter. Add 1/2 tbsp cocoa powder and 1-2 tbsp of milk to make the batter the same consistency as the base recipe.

Pour over top and use a knife to marbleize.

For cinnamon sugar

Mix 2 tbsp sugar with 1/2 tsp cinnamon

Sprinkle half over the top. Use a knife or spoon to swirl it into batter. Top with remaining cinnamon sugar.

Bake at 350

Approximately 30-40 min or until middle is cooked through using a toothpick/knife.

Don’t over bake!

For lemon glaze

Mix 1/2 cup confectioners sugar with 1 tsp lemon zest and 1 tbsp milk.

Enjoy 💖💕