Description
Bright and tender mini Meyer lemon loaves bursting with fresh citrus flavor and topped with a sweet lemon glaze. These individual cakes are perfect for brunch, gifting, or a refreshing afternoon treat.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tbsp Meyer lemon zest
1/4 cup fresh Meyer lemon juice
1/2 cup sour cream
1/4 cup whole milk
1 cup powdered sugar (for glaze)
2–3 tbsp Meyer lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F (175°C) and grease a mini loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in lemon zest and fresh lemon juice.
6. Stir in sour cream and milk until combined.
7. Gradually add dry ingredients to wet mixture and mix until just incorporated.
8. Divide batter evenly into mini loaf cavities.
9. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
10. Cool completely before glazing.
11. Whisk powdered sugar and lemon juice until smooth, then drizzle over cooled loaves and let set before serving.
Notes
Do not overmix the batter to keep the loaves tender.
If Meyer lemons are unavailable, substitute regular lemons.
Store in an airtight container at room temperature for 2 days or refrigerate for longer freshness.
These loaves freeze well without glaze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 310
- Sugar: 24g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Mini Meyer Lemon Loaves, lemon mini cakes, citrus loaf, glazed lemon bread, brunch dessert