Mini Lemon Loaves
Brighten your day with these irresistibly zesty Mini Lemon Loaves! Perfectly portioned and bursting with the vibrant flavors of freshly squeezed lemon juice and aromatic lemon zest, these tender cakes are a delightful treat for any occasion. A rich, buttery batter is lightly sweetened and balanced with a hint of vanilla, then crowned with a luscious lemon glaze that adds the perfect tangy-sweet finish. These easy-to-make loaves are ready in under an hour, making them ideal for brunch, tea parties, or an elegant dessert. Serve them with a dusting of powdered sugar or alongside a steaming cup of your favorite tea for a deliciously citrusy indulgence. Whether you're sharing with family or savoring solo, these mini lemon cakes are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 pieces large eggs
- 1 tablespoons freshly grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 1 cups powdered sugar
- 3 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour six mini loaf pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the butter and granulated sugar together on medium-high speed until light and fluffy, about 2 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until combined.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Beat just until combined and no lumps remain—do not overmix.
Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center of a loaf comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and fresh lemon juice to make the glaze. Adjust the consistency by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze).
Once the loaves are completely cooled, drizzle the glaze on top. Allow the glaze to set for 15-20 minutes before serving.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 24% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 55.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
