Description
Bright, zesty, and adorable mini lemon loaf cakes with a sweet-tart glaze, perfect for spring brunches and gatherings.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line mini loaf pans.
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then mix in lemon zest, juice, sour cream, and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture.
- Spoon batter into prepared mini loaf pans and smooth tops.
- Bake for 25–28 minutes, or until golden and a toothpick comes out clean.
- Let loaves cool in pans for 10 minutes, then transfer to a wire rack.
- Whisk glaze ingredients together. Drizzle over warm loaves and let set.
Notes
For extra flair, top with lemon slices or edible flowers before serving. Glaze should be thick but pourable.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 260
- Sugar: 22g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: lemon loaf cake, mini loaf, brunch cake, spring dessert