Description
Mini lemon loaf cakes are moist, tangy, and perfect for a light dessert or snack. These individual-sized cakes are easy to make and packed with fresh lemon flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease mini loaf pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Mix in lemon juice and zest.
- Alternate adding dry ingredients and buttermilk to the batter.
- Pour batter into pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack.
Notes
- Use fresh lemon juice for the best flavor.
- Let cakes cool completely before slicing.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg