These Mini Lemon Loaf Cakes (Copycat Starbucks) are a super fluffy, zesty, mini bite of goodness! Perfect for individual portions, and great to transport for lunches and picnics. These are just wonderful to get the family involved in. Sure to light up your kitchen with the best baking smells, this is the recipe you need to save yourself a trip to Starbs!
These are just like those mini lemon loaves from Starbucks, but cost less and are so much better! I like to make these with fresh lemons including lots of zest for that really sharp taste. The glaze provides the perfect sweetness, and I do add a little extra zest for decoration. The end result is a fluffy moist cake, with a light lemon glaze on top.
This doesn’t require much in terms of equipment, ingredients or skill. A mini loaf tin can be bought online/in most major supermarkets. This is also one of those cakes that is so appreciated if you’re turning up somewhere, or just to take to work! I think there’s something nice about having a cake recipe to hand that you can pull together in no time. It’s a really time efficient recipe, with everything coming together in one bowl. Do wait for the cakes to cool before glazing though!
Tips for the best Mini Lemon Loaf Cakes (Copycat Starbucks)
- Butter: Cream the butter and sugar together for a good 3-5 minutes until really light and fluffy. This helps give lightness and lift to the loaves.
- Overmixing: Whilst it’s not easy to overmix the batter, do take care not to really overdo it or they will fail to rise.
- Eggs: When adding the eggs, don’t worry if the mixture begins to look curdled. It will come back together when you add the flour
- Tin Lining: I cut up baking paper and line the tin so that I can pull the loaves out using the ‘tabs’.
- Fresh Lemons: Fresh, unwaxed lemons are the best for this bake. When you want the zest, always buy unwaxed otherwise you end up with a funky flavour!
- Cooling: Let the cakes cool fully before glazing or the icing won’t set.
I make these Mini Lemon Loaf Cakes (Copycat Starbucks) in an 8 hole mini loaf tin, which are easily available from major stores and online! I recommend making the sponge using an electric or stand mixer (with a mixer like this). For something similar, check out these Mini Lemon and Poppy Seed Loaf Cakes! For videos, check my Instagram.
Mini Lemon Loaf Cakes (Copycat Starbucks)
Ingredients
- 180 g Plain Flour
- 180 g Granulated Sugar
- 180 g Unsalted Butter Room Temperature
- 3 Medium Free Range Eggs
- 2 tbsp Milk
- 1.5 tsp Baking Powder
- 1 Lemon: Juice and Zest
For the Glaze
- 10 tbsp Icing Sugar
- 1 tbsp Milk
- Lemon Zest
Instructions
- Preheat the oven to 180C fan/200C/400F/gas mark 6 and line an 8 hole mini loaf baking tin.
- In a large bowl/bowl of a stand mixer, add all the cake ingredients and combine until smooth. If very stiff, add a little more milk. Pour into tin and bake 20-25 minutes, until golden and a skewer inserted comes out clean.
- Let cool on a wire rack before making the glaze.
- Make the glaze by combining milk and icing (confectioners) sugar. It should be spreadable but not too runny. Top with extra lemon zest, if using and let set before serving.
