These Zesty Lemon Glazed Mini Loaves are moist, tangy, and perfectly portioned, making them an ideal treat for sharing or enjoying solo. You’ll love how simple it is to whip up these delightful mini cake recipes, perfect for any occasion.
Key Ingredients & Substitutions:
- All-Purpose Flour: A gluten-free baking blend can be used for a gluten-free option.
- Granulated Sugar: You can use an equal amount of coconut sugar for a slightly less refined option.
- Lemons: Freshly squeezed lemon juice and zest are crucial for flavor; avoid bottled juice.
- Sour Cream: Plain Greek yogurt works well as a substitute for added moisture.
Ingredients:
For the Mini Loaves:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8 mini loaves
- Calories per serving: Approximately 320 calories
- Tools Needed: Mini loaf pan, mixing bowls, whisk, electric mixer (optional), measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a mini loaf pan to prevent sticking. This ensures your mini cake recipes release cleanly.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is important for a tender crumb in your mini loaves.
4. Add Eggs and Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, lemon juice, and lemon zest. The mixture might look a little curdled, but that’s okay.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough mini cake recipes.
6. Fill and Bake
Divide the batter evenly among the prepared mini loaf pan cavities. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Prepare the Glaze
While the mini loaves are cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency with more juice or sugar if needed.
8. Glaze and Serve
Once the mini loaves are completely cool, drizzle generously with the lemon glaze. Allow the glaze to set before serving these delightful mini cake recipes.
Variation Ideas:
- Poppy Seed Lemon Loaves: Add 1 tablespoon of poppy seeds to the batter for a classic twist.
- Blueberry Lemon Loaves: Fold in ½ cup of fresh blueberries to the batter before baking.
- Coconut Lemon Loaves: Add ¼ cup of shredded coconut to the batter and sprinkle some on top of the glaze.
Storage Instructions:
Store your Zesty Lemon Glazed Mini Loaves in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unglazed loaves for up to 3 months. Thaw at room temperature and then glaze before serving.
Frequently Asked Questions (FAQ):
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is highly recommended for the best flavor in these mini cake recipes. Bottled juice often lacks the brightness and zestiness.
Q: My glaze is too thin/thick. How do I fix it?
A: If it’s too thin, add more powdered sugar. If it’s too thick, add lemon juice a tiny bit at a time until you reach your desired consistency.
Q: Can I bake this in a regular loaf pan?
A: Yes, you can. The baking time will be longer, likely 50-60 minutes.
Q: How do I know when the mini loaves are fully cooked?
A: A wooden skewer inserted into the center should come out clean, without any wet batter.
Q: Can I make this dairy-free?
A: You can substitute dairy-free sour cream and use a plant-based butter alternative to make these mini cake recipes dairy-free.
Q: Why are my mini loaves dry?
A: Overmixing the batter or overbaking can lead to dry mini loaves. Ensure you mix until just combined and check for doneness at the earliest recommended time.