Mini lemon loaves bring big, bright lemon flavor in a small package. Moist, tender lemon cakes are topped with a simple lemon glaze that’s sweet, tangy, and so citrusy!
One of my favorite flavors in baked goods is lemon. I love the interplay of the bright, tangy citrus flavor and the sweetness of whatever treat I add it to. I love everything from lemon puff pastry to lemon cheesecake and lemon crinkle cookies. Those are just a few sweet choices I love to make, and now I’ve added another sweet and tangy winner. My mini lemon loaves are sweet and full of bright citrus flavor. They’re also easy to make, so you really can’t go wrong!
Why You’ll Love These Mini Lemon Loaves
- Basic Ingredients: All the ingredients used in this recipe are basic baking staples.
- Easy to Make: It only takes a little mixing and baking to make these loaves.
- Classic Flavor: The bright, sweet lemon flavor is a classic everyone loves.
- Fantastic Texture: The acidity of the lemon and buttermilk makes these loaves ultra-tender.
Ingredients
Mini Loaves
- Lemon Zest and Juice: Lemon zest and juice add zippy lemon flavor.
- Vanilla Extract: Vanilla adds richness that enhances the sweetness and lemon flavor of the loaves.
- Butter: Butter adds richness and the fat necessary for proper baking.
- Buttermilk: The acidity of buttermilk adds tang to the loaves and makes them super tender.
Lemon Icing
- Powdered Sugar: Powdered sugar gives the icing its body and sweetness.
- Lemon Juice and Zest: Just like the bread, lemon juice and zest give the icing its lemon flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Berry Bread: Try adding any of your favorite berries for lemon berry loaves.
- Other Citrus: You can make orange or lime bread by swapping out the citrus juice and zest.
- Extra-Tender: Use cake flour for a super-tender loaf with a delicate crumb.
How to Make Lemon Bread Mini Loaves
1: Whisk the dry loaf ingredients in a medium bowl.
2: Beat the butter and sugar in a large bowl until light and fluffy. Then, add the eggs and beat again.
3: Alternate adding half the flour and half the buttermilk to the wet ingredients until all the ingredients are just combined.
4: Pour the batter into a prepared mini loaf pan and bake until a toothpick inserted into the center comes out mostly clean.
5: Remove the loaves from the oven and let them cool in the pan for 5 minutes. Then, turn them out onto a wire rack to continue cooling.
6: Whisk the icing ingredients in a small bowl. Then, spoon the icing over each mini loaf and enjoy!
Hint
Mix the batter until just combined and no further for the best texture.
Storage
Store these mini lemon loaves in an air-tight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week in an air-tight container or up to 2 months wrapped in a double layer of plastic wrap and a layer of foil.
Bring the loaves to room temperature before serving.
What to Serve with Mini Lemon Bread Loaves
Serve these loaves as a sweet breakfast or afternoon snack with a glass of milk or a cup of coffee. You can also make it part of a larger breakfast by pairing it with your favorite savory options like scrambled eggs, bacon, or sausage pancakes on a stick.
Tips
- Be sure to loosely spoon your flour into your measuring cup with a spoon to avoid packing and using too much.
- Bring your buttermilk and eggs to room temperature before using them.
- If you don’t have buttermilk, combine half a cup of milk with half a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Frequently Asked Questions
Lemon loaves are a quick bread made with lemon juice and zest for lemon flavor.
Loosely spoon your flour into your measuring cup and level it off with a knife. This prevents packing and using too much flour.
The single most important thing to remember about baked goods is that unless otherwise stated in the recipe, you should mix your ingredients until just combined. This limits the formation of gluten and keeps your baked goods tender.
Just combined is a baking term that means all the dry ingredients are moistened by the wet ingredients. There will be lumps, which is okay. As the batter or dough bakes, the dry ingredients will continue to absorb the wet ingredients, creating a perfectly baked final product.
Try These Mini Lemon Loaves
With bright, sweet lemon flavor and tons of sweetness, these mini lemon loaves are a great snack for any occasion. They’re easy to make, and everyone always loves them. That’s a combination you can’t pass up! Give this recipe a try, and I know you’ll fall in love with it.
More Lemon Dessert Recipes You’ll Enjoy
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Mini Lemon Loaves
Ingredients
Lemon Loaves
- 1 ½ cups all purpose flour
- 1 tablespoon lemon zest
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ½ cup buttermilk
Lemon Icing
- 1 cup powdered sugar
- 2 ½ tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 degrees and spray a mini loaf pan with non-stick cooking spray.
Lemon Loaves
- In a medium bowl, whisk flour, baking soda, salt and lemon zest together until combined
- In a large bowl, beat butter and granulated sugar together until light and fluffy.
- Add eggs and beat until combined.
- Alternating flour mixture and buttermilk, add about half the flour mixture, mix just until combined then add half the buttermilk and mix just until combined. Repeat flour and buttermilk just until combined.
- Pour batter into the prepared mini loaf pan.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Remove from the oven and let sit in the pan for 5 minutes then transfer to a wire rack to cool.
Lemon Icing
- In a small bowl, add powdered sugar, lemon juice, and lemon zest. Stir until combined.
- Spoon icing over each mini loaf and enjoy.
Notes
- Be sure to loosely spoon your flour into your measuring cup with a spoon to avoid packing and using too much.
- Bring your buttermilk and eggs to room temperature before using them.
- If you don’t have buttermilk, combine half a cup of milk with half a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Nutrition
