These Mini Lemon Loaf Cakes with Glaze deliver citrusy brightness in an easy-to-share format. I’m excited to share why they hold a special place in my baking routine, walk through the ingredients and tools, explore tips and creative twists, and finish with helpful FAQs and a heartfelt conclusion.
Table of Contents
Why I Love This Recipe
A Slice of Sunny Comfort
I first made these Mini Lemon Loaf Cakes with Glaze on a gloomy Saturday morning when I needed a pick-me-up. The aroma of butter, sugar, and fresh lemon zest filled my kitchen instantly—and the taste was pure sunshine. Each mini loaf felt like a personal treat, perfectly sweet and tangy.
Foolproof & Crowd-Pleasing
These loaves always turn out moist, flavorful, and beautifully glazed. I once adapted the method from my favorite lemon brownie recipe and ended up with a tangy, fudgy version that disappeared within minutes. Their dependability reminds me of the effortless success I’ve had with my No-Fail Mini Lemon Bundt Cakes, only now portable and shareable—ideal for gifting!
Ingredients & Tools for Success
What You’ll Need
This recipe uses simple, classic ingredients that come together easily:
- All-purpose flour
- Baking powder & soda
- Salt
- Unsalted butter (room temp)
- Granulated sugar
- Eggs
- Fresh lemon zest & juice
- Sour cream or Greek yogurt
- Vanilla extract
- Powdered sugar (for glaze)
Every ingredient brings balance: tang, sweetness, tenderness, structure. The glaze ties it all together with just enough gloss.
Essential Tools
Make sure you have:
- Mini loaf pans
- Microplane for zest
- Electric mixer or sturdy whisk
- Cooling rack for even texture
- Piping bag or spoon for glaze
Inspired by techniques from our luscious Classic Italian Lemon Cream Cake, a well-mixed batter ensures superb flavor and crumb.
Print
Mini Lemon Loaf Cakes with Glaze
- Total Time: 35 minutes
- Yield: 6 mini loaves
- Diet: Vegetarian
Description
Moist, zesty, and easy to make, these Mini Lemon Loaf Cakes with Glaze are the perfect single-serve citrus treat for spring brunches or weekday indulgence.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tbsp lemon zest
3 tbsp fresh lemon juice
½ cup sour cream or plain Greek yogurt
1 tsp vanilla extract
½ cup powdered sugar (for glaze)
1–2 tbsp lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour mini loaf pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy.
4. Add eggs one at a time. Mix in lemon zest, juice, and vanilla.
5. Add dry ingredients alternately with sour cream.
6. Fill mini loaf pans about ¾ full with batter.
7. Bake for 18–22 minutes until golden and toothpick comes out clean.
8. Cool in pans 10 minutes, then transfer to rack.
9. Mix glaze and drizzle over cooled cakes.
Notes
Store in an airtight container up to 3 days. Glaze just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 290
- Sugar: 24g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini lemon loaf cakes, lemon glaze, lemon loaf, citrus dessert
Baking Tips & Creative Twists
Foolproof Baking Technique
- Preheat oven to 350°F (175°C).
- Grease and flour mini loaf pans.
- Whisk dry ingredients in a bowl.
- Cream butter and sugar until pale.
- Add eggs one at a time, then zest, juice, and vanilla.
- Alternate dry mix with sour cream, starting and ending with dry.
- Fill pans ¾ full and bake 18–22 minutes.
- Rest in pans 10 minutes, then invert to cool.
Dusting pans is key to easy release—no sticking!
Flavorful Variations
- Poppy seed twist: Add 1 tbsp poppy seeds to glaze.
- Berry burst: Fold in ½ cup fresh berries for a fruity surprise.
- Mascarpone drizzle: Mix glaze with mascarpone, just like our Triple Lemon Layer Cake.
These additions transform each mini loaf into a more indulgent, personalized treat.
Frequently Asked Questions
Can I prep this ahead of time?
Yes—store unfrosted loaves in an airtight container at room temperature for up to 3 days. Add glaze just before serving to retain shine and freshness.
What if I don’t have loaf pans?
Try muffin tins! Cupcakes bake faster (15–18 minutes) and offer a fun-size version of these lemon loaves.
Can I use lemon cake mix instead?
Absolutely. For a quick twist, use cake mix and transplant the glaze to mimic the tang found in our Lemon Cake Mix Brownies. You’ll get vibrant flavor with minimal effort.
Conclusion
These Mini Lemon Loaf Cakes with Glaze are my go-to when I want something bright, personal, and reliable. Perfect for sharing or savoring solo, they embody joy in every bite. They remind me of the success and smiles brought by other lemon favorites on our site, and I hope they add a bright spark to your day. Happy baking!