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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Servings: 8
Ingredients
- 180 g (1 ½ cups) All Purpose Flour
- 180 g (1 cups) Granulated Sugar
- 180 g (¾ cups) Unsalted Butter Room Temperature
- 3 (3 ) Large Eggs
- 2 tbsp (2 tbsp) Milk
- 1.5 tsp (1.5 tsp) Baking Powder
- 1 (1) Lemon: Juice and Zest Note: Zest the lemon first into the cake batter, then cut and squeeze the juice out!
For the Glaze
- 10 tbsp (10 tbsp) Powdered Sugar
- 1 tbsp (1 tbsp) Milk
- Lemon Zest
Instructions
- Preheat the oven to 360℉/170℃. Line an 8 hole mini loaf baking pan.
- 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 powdered sugar. It should be spreadable but not too runny. Top with extra lemon zest, if using and let set before serving.
Notes
Note: Zest the lemon first into the cake batter, then cut and squeeze the juice out!