Mini Lemon Drizzle Loaf Cakes

These individual Mini Lemon Drizzle Loaf Cakes are a bitesize version of the classic, and are jam-packed with zingy lemony flavour! Made using fresh lemon zest, these soft and fluffy mini loaf cakes are infused with a sweet lemon juice drizzle. They're finished with lemon icing and lemon peel for an easy and delicious decoration. Mini loaf cakes are perfect for all occasions – parties, picnics, afternoon tea, bake sales and so on.

Rate this Recipe

4.84 from 6 votes

Print Pin

Prep: 20

Cook: 20

Total: 40

Servings:

Ingredients

For the lemon loaf cakes

200 grams Unsalted butter or margarine (I use Stork) if using butter make sure it's room temperature
200 grams Caster sugar
200 grams Self-raising flour
2 large Eggs room temperature
2 tbsp Milk whole or semi-skimmed
1 Lemon zest only

For the lemon drizzle

1 Lemon juice only (use the same lemon that was zested for the cake mixture)
50 g Caster sugar

For the lemon icing

150 g Icing sugar
1 Lemon zest and juice

Instructions

Start by making the loaf cakes:

Preheat oven to 160°C fan / 180°C conventional. Lightly grease a 12-hole mini loaf tin with butter.
In a large mixing bowl, cream the butter and caster sugar until light and fluffy.
200 grams Unsalted butter or margarine (I use Stork), 200 grams Caster sugar
Beat in the eggs, one at a time, until well combined. You can add 1 tbsp of the 200g flour with each egg to stop the mixture from curdling.
2 large Eggs
Add the flour, milk and lemon zest. Gently fold the mixture together until smooth and just combined.
200 grams Self-raising flour, 2 tbsp Milk, 1 Lemon
Divide the mixture evenly between the tin, filling each hole ¾ full. The easiest way to do this is to spoon the cake mixture into a large piping bag and pipe the mixture into each hole. Less messy and much quicker!
Bake for 20 minutes until risen and lightly golden.

To make the lemon drizzle:

In a small bowl stir the lemon juice and sugar together.
1 Lemon, 50 g Caster sugar
As soon as the loaf cakes are out of the oven, use a toothpick or skewer to prick holes all over the top of each one.
Spoon over the lemon drizzle, letting it to sink into the sponge.
Let the loaf cakes cool in the tin for 10 minutes, then run a knife around the outside of each cake and carefully release from the tin. Leave to cool completely on a wire rack.

To make the lemon icing:

First use a citrus zester, grater or knife to create lemon zest peel. Keep aside to use as decoration.
1 Lemon
Squeeze the lemon juice into a bowl and add the icing sugar. Stir to make a smooth and thick icing (too thin/too thick? Check out the troubleshooting notes in the blog post above).
150 g Icing sugar
Pour the icing on top of each loaf cake, letting it drip down the sides.
Sprinkle a little lemon peel on top for decoration. Enjoy!