Mini Lemon Loaves

These Mini Lemon Loaves are so tender and moist with a tart lemon drizzle and lemon zest on top. They're the perfect size for everyone to have their own mini cake!

This cake is so easy to make. It comes together pretty quickly and only takes about 25 minutes to bake. Powdered sugar and lemon juice are whisked together for a super simple lemon icing.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 425º F. Whisk together the flour, baking powder, and salt in a large bowl. Set aside. In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream the butter, sugar, and zest together on medium speed for 3-4 minutes.

Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed. Add the sour cream and lemon juice. Scrape down the sides of the bowl as needed and mix just until it is incorporated. Add in the flour mixture and mix just until combined.

Prep a mini loaf pan by coating it with cooking spray. Carefully scoop the batter into the pan and smooth it out with an offset spatula. Bake for 5 minutes. Turn oven down to 350º F and continue to bake for another 19-21 minutes until a toothpick inserted into the center of a cake comes out mostly clean.

Cool for 5 minutes on a cooling rack before gently running a knife along the edges and carefully turning them out onto a cooling rack to cool completely.

To make the icing, sift the powdered sugar into a medium bowl. Add in the lemon juice and whisk together. Transfer the icing to a piping bag with a small round tip. Drizzle icing over each mini loaf in a zig zag motion. Add lemon zest on top. Enjoy!

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