Go Back Email Link
–+ servings
zona cooks logo image with a chef hat icon.
Mini Lemon Loaves on a tray.

Mini Lemon Loaves Recipe

Zona House
These Mini Lemon Loaves are perfectly moist and rich lemon loaf cakes loaded with bright lemon flavor and topped with a sweet glaze.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Cool Time 20 minutes
Total Time 1 hour
Course Bread and Dough
Cuisine American
Servings 8 servings
Calories 185 kcal

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 3x6-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

Serving: 1Calories: 185kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 41mgSodium: 96mgFiber: 1gSugar: 15g
Tried this recipe?Please consider Leaving a Review!