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