Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.
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.
Prep time: 10-15 minutes
Total time: 45 minutes
Yield: 8 mini lemon loaves
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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- Lemon slices
- Fresh berries (e.g., raspberries, blackberries, and strawberries)
- Powdered sugar, for dusting
Step 1: Make the Mini Lemon Loaves
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar and the lemon zest. Use a whisk to combine evenly.
- Add the eggs into the mixture and continue mixing.
- Add the half-and-half, vanilla extract, and oil. Mix thoroughly.
- In a separate bowl, sieve the flour, baking powder, and salt.
- Slowly combine the flour mixture with the wet mixture with a spatula. Set aside.
- In the meantime, grease a mini loaf pan with baking oil. Sprinkle lightly with all-purpose flour.
- Using an ice-cream scoop, fill each mini loaf with batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 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
- When the loaves have completely cooled, use a serrated knife to slice through the center of each loaf horizontally (see photo guide below).
- Use an icing spatula to generously spread lemon curd on the bottom half of each loaf (like you are spreading jam).
- Reassemble the mini loaf by putting the two halves back together like a sandwich.
- Repeat the process until all of the loaves have been filled.
Step 3: Glaze and Garnish
- 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.
- Pour the lemon glaze on top of each loaf. Let the glaze set before serving.
- 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.
- 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!
© 2022 Liza