These Mini Lemon Loaves are perfectly moist and rich lemon loaf cakes loaded with bright lemon flavor and topped with a sweet glaze.
Why I love this recipe
This recipe makes two perfect little lemon loaves.
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Equipment used for this recipe
- 3×6 mini loaf pan
- mixing bowls
- whisks
- hand mixer or stand mixer
- wire cooling rack
How to make Mini Lemon Loaf Recipe
For the lemon loaves:
Step 1 – Preheat the oven to 350°F. Spray two 3×6-inch loaf pans with non-stick spray. Place the pans on a baking sheet.
Step 2 – Stir the white distilled vinegar into the milk. Allow to sit for 5-10 minutes until thickened.
Step 3 – At the same time, in a medium bowl, combine flour, baking powder, and salt with a whisk. Set aside.
Step 4 – In a separate bowl, cream the butter and brown sugar together until light and fluffy. Use a hand mixer or a stand mixer.
Step 5 – Beat in the egg, 2 tablespoons of fresh lemon juice, and zest until combined.
Step 6 – Alternate adding flour mixture and buttermilk and mix after each addition. Be sure to not over-mix.
Step 7 – Spoon the batter into the prepared loaf pans and bake for about 30 minutes. Bread is done when a toothpick inserted into the center of the loaf comes out with just a few moist crumbs.
Step 8 – Allow bread to cool for 10 minutes in the pan. Then remove it from the pan onto a wire rack to finish cooling.
For the lemon glaze:
Step 1 – After the bread has cooled, whisk the powdered sugar and 1 tablespoon of heavy cream (or milk) together in a small bowl.
Step 2 – Drizzle the glaze on top of the two loaves.
Pro Tips
Storage Instructions: Store at room temperature for up to 5 days in an airtight container.
Freezing Instructions: Wrap the loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months. To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving.
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Mini Lemon Loaves
Equipment
Ingredients
For the Mini Lemon Loaf:
- ¼ cup milk
- 1 teaspoon white vinegar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 4 Tablespoons unsalted butter softened
- ½ cup brown sugar
- 1 large egg
- 2 Tablespoons lemon juice ((1 lemon freshly squeezed))
- 2 Tablespoons fresh lemon zest
For the Lemon Glaze:
- ¼ cup powdered sugar
- 1 Tablespoon heavy cream ((or milk))
Instructions
For the Lemon Loaf:
- Preheat oven to 350°F. Spray two 3×6-inch loaf pans with non-stick spray. Place the pans on a baking sheet.
- Stir the white distilled vinegar into the milk. Allow to sit for 5-10 minutes until thickened.
- At the same time, in a medium bowl, gently whisk flour, baking powder, and salt together. Set aside.
- In a separate bowl, cream the butter and sugar together until light and fluffy. Use an electric mixer or a stand mixer.
- Beat in the egg, 2 tablespoons of fresh lemon juice, and zest until combined.
- Alternate adding flour mixture and buttermilk and mix after each addition. Be sure to not over-mix.
- Pour batter into prepared baking pans and bake for about 30 minutes. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow bread to cool for 10 minutes in the pan. Then remove it from the pan onto a wire rack to finish cooling.
For the lemon glaze:
- After the bread has cooled, whisk the powdered sugar and 1 tablespoon of heavy cream (or milk) together in a small bowl.
- Drizzle the glaze over the two lemon loaves.
Notes
- Storage Instructions: Store at room temperature for up to 5 days in an airtight container.
- Freezing Instructions: Wrap the loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months. To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!