Mini Lemon Loaves with Glaze
Mini Lemon Loaves with Glaze are moist, zesty, and irresistibly delicious mini cakes made with fresh lemon juice and zest. Topped with a tangy lemon glaze, these loaves are perfect for tea parties, brunches, or as a refreshing dessert. Easy to make and full of citrusy flavor, they’re a guaranteed crowd-pleaser!
Mini Lemon Loaves with Glaze are delightfully zesty and irresistibly moist, offering the perfect blend of citrusy sweetness and tender texture. Made with fresh lemon juice and zest, each loaf bursts with vibrant lemon flavor in every bite. A light lemon syrup is poured over the warm cakes to enhance their tangy richness, while a silky lemon glaze drizzled on top adds the perfect finishing touch. These charming mini loaves are perfect for tea parties, brunches, or as a refreshing dessert to impress your guests. Bright, flavorful, and easy to make, they’re guaranteed to be a crowd-pleaser!
Ingredients
- 3 eggs
- 130 g sugar
- 125 g natural yogurt (1 pot)
- 100 ml sunflower oil
- Juice and zest of 1 lemon
- 250 g flour
- Juice and zest of 1 lemon
- 250 g flour
- 7 g baking powder
- 50 g water
- 30 g sugar
- Juice of 1/2 lemon
- 50 g icing sugar
- Juice of 1/2 lemon
Nutritional Information
- Calories: 215
- Protein: 3.5g
- Fat: 9.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Sugar: 16g
- Fiber: 0.5g
- Sodium: 85mg
- Cholesterol: 37mg
Directions
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Preheat your oven to 170°C (340°F). In a large mixing bowl, whisk together 3 eggs and 130 g of sugar until well combined. Add 125 g natural yogurt, 100 ml sunflower oil, lemon juice (2 tablespoons), and lemon zest. Mix thoroughly. Gradually sift in 250 g of flour and 7 g of baking powder. Mix until smooth and lump-free. Pour the batter evenly into a prepared cake mold. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
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In a small saucepan, combine 50 g water, 30 g sugar, and the juice of 1/2 a lemon. Heat the mixture over low heat until the sugar dissolves completely. Set aside.
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Remove the baked cake from the oven and let it cool slightly. Pour the warm lemon syrup evenly over the cake, allowing it to soak in fully.
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In a bowl, whisk together 50 g icing sugar and the juice of 1/2 a lemon until smooth. Drizzle the glaze over the cooled cake for a sweet and tangy finish.
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Slice the cake, serve, and enjoy its citrusy goodness. Perfect with tea or coffee!
