Mini Lemon Loaves with Icing (Print Version)
# Ingredients:
→ Lemon Loaves
01 -
1 ½ cups all-purpose flour
02 -
1 tablespoon lemon zest
03 -
1 ½ teaspoon baking powder
04 -
½ teaspoon salt
05 -
1 cup granulated sugar
06 -
½ cup butter
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
2 tablespoons lemon juice
10 -
½ cup buttermilk
→ Lemon Icing
11 -
1 cup powdered sugar
12 -
2 ½ tablespoon lemon juice
13 -
1 tablespoon lemon zest
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and spray a mini loaf pan with non-stick cooking spray.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest until evenly mixed.
03 -
In a large bowl, beat the butter and granulated sugar together until light and fluffy.
04 -
Add the eggs and vanilla extract to the butter mixture and beat until well combined.
05 -
Gradually add half of the dry ingredients to the wet mixture, followed by half of the buttermilk. Mix until just combined. Repeat with the remaining dry ingredients and buttermilk.
06 -
Pour the batter evenly into the prepared mini loaf pan. Bake for 20–25 minutes or until a toothpick inserted into the center comes out mostly clean.
07 -
Remove the pan from the oven and let the loaves sit for 5 minutes. Then, transfer them to a wire rack to cool completely.
08 -
In a small bowl, mix together the powdered sugar, lemon juice, and lemon zest until smooth.
09 -
Spoon the icing over the cooled mini loaves and allow it to set before serving.
# Notes:
01 -
Loosely spoon flour into your measuring cup to avoid packing and using too much.
02 -
Bring buttermilk and eggs to room temperature for better mixing results.
03 -
Substitute buttermilk by combining ½ cup of milk with ½ tablespoon of lemon juice or vinegar, letting it sit for 5 minutes.