Mini Meyer Lemon Loaves

Name: Mini Meyer Lemon Loaves
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter; 1 cups granulated sugar; 1 Tbsp Meyer lemon zest (approx. 2 lemons); 2 large eggs; 1/2 tsp vanilla; 1/3 cup milk; 1/4 cup sour cream; 1 Tbsp Meyer lemon juice (approx. 1/2 lemon); 2 Tbsp Meyer lemon juice (approx. 1 lemon); 2 Tbsp granulated sugar; 1 cup powdered sugar; 3 Tbsp water or milk

By Olivia, 81 Comments

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These Mini Meyer Lemon Loaves are drenched in a sweet lemon syrup and topped with a sugary glaze.

This only my second time baking with meyer lemons, and I’m seriously wondering why I haven’t done it more often. Have you tried a Meyer Lemon? They are the BEST. Sweeter than your regular old less exciting lemons, they are said to be a cross between a lemon and a mandarin, and they are delicious! For this post, I’ve collaborated with some fabulous bloggers to bring you sweet and savoury recipes all made with lemon!

I love lemon desserts. If there’s a lemon meringue pie or lemon tart on the dessert menu, you can bet I’m going for that over anything chocolate – I love the sweet/tart flavour, and generally find lemon desserts to be less heavy.

These mini meyer lemon loaves are the perfect pairing for your afternoon tea/coffee, or even breakfast if you desire. No judgement here – this is a desserts all the time kinda zone.

I found these super cute pastel colored mini-loaf pans was dying to use them. Nothing quite screams SPRING like pretty pastels. I know it’s technically still February and we’re just past Valentine’s Day, but we’re exactly one month from the first day of spring, so I think spring-looking recipes are fair game.

The recipe for these mini meyer lemon loaves is really simple. The biggest pain in the butt is zesting the lemons, but it really doesn’t take that much time and it’s really worth it. Zest is crucial in my opinion, and really adds a depth of flavour. The syrup is optional, but again, it really intensifies the flavour, so I wouldn’t skip it!

If you don’t have mini loaf pans (not many do), you can easily make this recipe in a regular sized loaf pan or a 6-cup Bundt pan. Just be sure to adjust the baking time accordingly. Meyer lemons are in season from November to March, so if you’re looking to try them, don’t dawdle or you’ll miss out!

If you love lemons as much as I do, be sure to check out the lemon flavoured recipes from my blogger friends below!

These mini Meyer Lemon Loaves are drenched in a sweet lemon syrup and topped with a sugary glaze. | livforcake.com

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4.93 from 14 votes

Mini Meyer Lemon Loaves

These mini Meyer Lemon Loaves are drenched in a sweet lemon syrup and topped with a sugary glaze.

Course Dessert

Cuisine Cake, Loaf

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Servings 8

Calories 397kcal

Author Olivia

Ingredients

Loaves:

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1 cups granulated sugar
1 Tbsp Meyer lemon zest approx. 2 lemons
2 large eggs
1/2 tsp vanilla
1/3 cup milk
1/4 cup sour cream
1 Tbsp Meyer lemon juice approx. 1/2 lemon

Syrup:

2 Tbsp Meyer lemon juice approx. 1 lemon
2 Tbsp granulated sugar

Glaze:

1 cup powdered sugar
3 Tbsp water or milk

US Customary - Metric

Instructions

Loaves:

Preheat oven to 350F and grease & flour a mini-loaf pan. I use homemade cake release.
Whisk flour, baking powder, baking soda, and salt together, set aside.
Beat butter until smooth. Add sugar and lemon zest and beat until light and fluffy.
Add eggs one at a time, fully incorporating after each addition. Add vanilla.
Add flour and milk alternately, beginning and ending with flour (2 additions of flour and 1 of milk). Fully incorporating after each addition.
Add sour cream and lemon juice and mix until combined.
Spoon or pipe batter into pan.
Bake for 20-25mins or until a toothpick inserted into the center comes out mostly clean.
Cool in pan for 10mins, then turn loaves out onto wire rack.
While the loaves are still hot, poke with a toothpick or skewer and immediately brush with syrup. Allow to cool completely. Once cooled, drizzle glaze over top.

Syrup:

Place lemon juice and sugar into a small saucepan. Cook over medium heat, stirring often, until simmering and all sugar has dissolved. Set aside until loaves are ready.

Glaze:

Place powdered sugar and water into a measuring cup. Stir with a fork until fully combined. Drizzle over loaves. Top with lemon zest if desired.

Calories: 397kcalCarbohydrates: 62gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 82mgSodium: 217mgPotassium: 104mgSugar: 43gVitamin A: 490IUVitamin C: 3.1mgCalcium: 53mgIron: 1.3mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Check out all the other lovely lemon recipes below from bloggers who took part in our 30 Day Lemon Challenge!

Buttery Lemon Garlic Rice by Hot Eats and Cool Reads
Lemon Brulee Tart by Life Currents
Lemon Cardamom Scones by Manila Spoon
Lemon Garlic Chicken by Savory Experiments
Creamy Lemon Layered Pie by Who Needs A Cape?
Lemon Panna Cotta by Culinary Ginger
Lemon Pie Bars by Noshing With The Nolands
Lemon Pudding Cheesecake by Serena Bakes Simply From Scratch
No Bake Lemon Cheesecake by Num’s the Word
Zingy Lemon Chicken Wings by Lovefoodies

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