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Decadent Mini Lemon Loaves With Lemon Curd Filling

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Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Decadent and moist mini lemon loaf with lemon curd filling. Serve with a glass of iced tea or iced coffee in the summertime. Delish!

Decadent and moist mini lemon loaf with lemon curd filling. Serve with a glass of iced tea or iced coffee in the summertime. Delish!

Sweet and Tangy Summer Dessert

When summer arrives, I love baking citrusy treats. Every time I go to the grocery store, my eyes are drawn to the bright yellow lemons with their fresh, citrusy aroma.

This lemon mini loaf with lemon curd filling is one of my favorite recent creations. I love making it because it's so simple and yet so delicious. I promise, in less than an hour, you will have the tastiest mini loaves you have ever tried! You don't need a mixer for this recipe—a hand whisk is all you need.

Serve these cakes with iced coffee or iced tea. Perfect for an afternoon treat, a picnic in the park, or really anytime you need a pick-me-up. I hope you will try this recipe and enjoy these lemony delights as much as we do!

My Secret Ingredient

When I bake muffins or cakes, I often substitute oil for butter. Why? Oil gives cakes and desserts a more open texture, and it also makes them more moist.

I have used different types of oil when making cakes and muffins, including canola oil, coconut oil, and olive oil. For this particular recipe, I use organic sunflower and coconut oil blend. The results are fantastic! However, any other type of vegetable oil will work well, too. You can also use melted butter.

Cook Time

Prep time: 10-15 minutes

Total time: 45 minutes

Yield: 8 mini lemon loaves

Ingredients

For the loaves:

  • 1 cup sugar
  • Zest of 3 lemons (please make sure to wash lemons before zesting)
  • 2 large eggs, room temperature
  • 1/2 cup half-and-half or any milk you prefer
  • 2 teaspoons vanilla extract
  • 1/3 cup vegetable oil (I used organic sunflower and coconut oil blend)
  • 2 cups all-purpose flour or self-raising flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons lemon juice (optional)

For the filling:

  • 1 jar of lemon curd (I used store-bought lemon curd)

For the lemon glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons freshly squeezed lemon juice
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Optional garnishes:

  • Lemon slices
  • Fresh berries (e.g., raspberries, blackberries, and strawberries)
  • Powdered sugar, for dusting

Step 1: Make the Mini Lemon Loaves

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the sugar and the lemon zest. Use a whisk to combine evenly.
  3. Add the eggs into the mixture and continue mixing.
  4. Add the half-and-half, vanilla extract, and oil. Mix thoroughly.
  5. In a separate bowl, sieve the flour, baking powder, and salt.
  6. Slowly combine the flour mixture with the wet mixture with a spatula. Set aside.
  7. In the meantime, grease a mini loaf pan with baking oil. Sprinkle lightly with all-purpose flour.
  8. Using an ice-cream scoop, fill each mini loaf with batter.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  10. Place the loaves on a wire cool rack to cool. Let them cool completely before glazing and decorating.

Step 2: Fill Loaves With Lemon Curd

  1. When the loaves have completely cooled, use a serrated knife to slice through the center of each loaf horizontally (see photo guide below).
  2. Use an icing spatula to generously spread lemon curd on the bottom half of each loaf (like you are spreading jam).
  3. Reassemble the mini loaf by putting the two halves back together like a sandwich.
  4. Repeat the process until all of the loaves have been filled.

Step 3: Glaze and Garnish

  1. Make the lemon glaze: In a medium bowl, add the powdered sugar. Add the lemon juice little by little and use a whisk to mix until it becomes a smooth paste. As soon as it becomes a paste, stop adding lemon juice.
  2. Pour the lemon glaze on top of each loaf. Let the glaze set before serving.
  3. Optional garnishes: Right after applying the glaze, place lemon slices and fresh berries on top. Dush with powdered sugar.

Tips for the Glaze

  • To get the correct texture, add the lemon juice little by little. It's impressive to see how only a small liquid can turn sugar into a paste. As soon as the powdered sugar combines thoroughly with the lemon juice, you should stop adding it. Too much lemon juice will make the glaze runny and loose.
  • Let the loaves cool completely before drizzling the glaze on top.
  • It is essential to allow time for the glaze to set before serving the loaves.

Baker's Notes

  • Don’t overbake: Generally, cakes do not take long to bake. After baking for the amount of time listed in the instructions, take it out or use a toothpick to check. If the inserted toothpick comes out clean, they are perfectly baked!
  • Make your own lemon curd: I often use store-bought lemon curd, but if you have time to make your own, I bet these cakes will taste even better!
  • Bake as cupcakes: If you don't have a mini loaf pan, you can use a cupcake pan. You will get 12 lemon cupcakes!

Photo Tutorial

Zest the lemons with a lemon zester. Be sure to wash your lemons first.

Zest the lemons with a lemon zester. Be sure to wash your lemons first.

In a large bowl, start by adding one cup of sugar.

In a large bowl, start by adding one cup of sugar.

Add the lemon zest to the sugar.

Add the lemon zest to the sugar.

Mix with a whisk.

Mix with a whisk.

Add two eggs to the mixture.

Add two eggs to the mixture.

Mix with a whisk.

Mix with a whisk.

Add the oil into the mixture. I use organic sunflower and coconut oil blend, but any type of vegetable oil is fine.

Add the oil into the mixture. I use organic sunflower and coconut oil blend, but any type of vegetable oil is fine.

Add the half-and-half.

Add the half-and-half.

Add the vanilla extract.

Add the vanilla extract.

Sieve the flour, baking powder, and salt into the mixture.

Sieve the flour, baking powder, and salt into the mixture.

Mix thoroughly to combine.

Mix thoroughly to combine.

Grease the mini loaf pan with baking spray or oil, then lightly sprinkle with all-purpose flour.

Grease the mini loaf pan with baking spray or oil, then lightly sprinkle with all-purpose flour.

Use an ice-cream scoop to fill each mini loaf.

Use an ice-cream scoop to fill each mini loaf.

Bake for 20-25 minutes.

Bake for 20-25 minutes.

Cool the mini loaves on a cooling rack.

Cool the mini loaves on a cooling rack.

After the loaves have completely cooled, slice each loaf horizontally with a serrated knife.

After the loaves have completely cooled, slice each loaf horizontally with a serrated knife.

Bowl of lemon curd

Bowl of lemon curd

Use an icing spatula to spread the lemon curd on each loaf. Then place reassemble the loaf like a sandwich.

Use an icing spatula to spread the lemon curd on each loaf. Then place reassemble the loaf like a sandwich.

Pour the lemon glaze on top of each loaf and let them set.

Pour the lemon glaze on top of each loaf and let them set.

I love garnishing these mini lemon loaves with sliced lemon and fresh raspberries.

I love garnishing these mini lemon loaves with sliced lemon and fresh raspberries.

I also like to sprinkle some powdered sugar before serving. I hope you have a great time making this delicious dessert!

I also like to sprinkle some powdered sugar before serving. I hope you have a great time making this delicious dessert!

© 2022 Liza

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