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Mini Lemon Loaf Cakes (Copycat Starbucks)
Florence Jackson

Mini Lemon Loaf Cakes (Copycat Starbucks)

These 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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Ingredients Method

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

Method
 

  1. Preheat the oven to 180C fan/200C/400F/gas mark 6 and line an 8 hole mini loaf baking tin.
  2. 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. 
  3. Let cool on a wire rack before making the glaze.
  4. 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.