Glazed Mini Lemon Loaf
A delicious lemon recipe kids can make, this Glazed Lemon Loaf recipe is simple and easy – with delicious results!
Mini Lemon Loaf Recipe
Ever since she learned how to use her pretty pink glass juicer, my daughter has been on a lemon recipe kick!
Just about any recipe that involves her newfound juicing skills is fair game – from homemade lemonade to homemade lemon curd.
Today, we’re sharing our tried and true recipe for mini lemon loaves. While this recipe also works perfectly for full sized lemon loaf, my daughter loves cutting up a mini lemon loaf and serving it for playdates or dolly tea time. Each mini loaf is the perfect size for two kids to split over cups of berry-flavored tea.
These mini lemon loaves also make a great gift for teachers, neighbours or Mother’s Day!
While we used fresh lemons so Ella could use her juicer and also so we could add fresh lemon zest to our loaves, you can use bottle lemon juice if you’re all out of lemons – just know that the lemon flavor won’t be as well developed without the zest.
Letting kids use a juicer is a great way to help build hand strength in a fun, confidence-boosting way. We’ve tried a few different models of manual juicers and we really like sturdy ones that can be completely taken apart for cleaning – and although clamp-style ones are easy for adults, kids will find stand-style ones (like our glass juicer from Montessori services) a lot easier to use.
Ingredients for Lemon Bread
- 1/2 cup butter, room temperature
- 1 cup white sugar
- 3 large eggs, room temperature
- 1 lemon, zested and juiced*
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup sour cream, room temperature
Glaze:
- 1/2 cup powdered icing sugar
- 1 Tablespoons lemon juice plus more, as needed
Tip: one large lemon should produce 2-3 Tablespoons lemon juice and 2 teaspoons lemon zest.
Kitchen Tools You May Find Helpful
- 8″x4″ loaf pan or Mini Loaf Pan
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Spatula
How to Make Lemon Loaf
Preheat oven to 325F.
Grease your loaf pan and line with a piece of parchment paper. Set aside.
In a large bowl, beat the butter with the sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, then the lemon zest, lemon juice and vanilla, beating well after each addition.
In a separate bowl, whisk together the flour, salt, baking soda and baking powder.
Add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour mixture, 1/2 of the sour cream, 1/3 of the flour mixture, remaining sour cream, then the remaining flour mixture.
Fold the batter into the prepared loaf pan and bake for 55-60 minutes, or until an inserted toothpick comes out clean. (For mini loaves, you will add about 1/2 cup of batter to each loaf cavity.)
While loaf is still a little warm, prepare the glaze, adding enough lemon juice to the powdered sugar to make a pourable glaze.
Place the loaf on a cooling rack with a baking tray underneath to catch any drips and slowly drizzle or pour the glaze over the lemon loaf.
Cool completely before serving.
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Glazed Lemon Loaf
Ingredients
- 1/2 cup butter, room temperature
- 1 cup white sugar
- 3 large eggs, room temperature
- 1 lemon, zested
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup sour cream, room temperature
For the Glaze:
- 1/2 cup icing/confectioners' sugar
- 1 Tablespoons lemon juice plus more, as needed
Instructions
- Preheat oven to 325F.
- Grease your loaf pan and line with a piece of parchment paper. Set aside.
- In a large bowl, beat the butter with the sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, then the lemon zest, lemon juice and vanilla, beating well after each addition.
- In a separate bowl, whisk together the flour, salt, baking soda and baking powder.
- Add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour mixture, 1/2 of the sour cream, 1/3 of the flour mixture, remaining sour cream, then the remaining flour mixture.
- Fold the batter into the prepared loaf pan and bake for 55-60 minutes, or until an inserted toothpick comes out clean. (For mini loaves, you will add about 1/2 cup of batter to each loaf cavity.)
- While loaf is still a little warm, prepare the glaze, adding enough lemon juice to the powdered sugar to make a pourable glaze.
- Place the loaf on a cooling rack with a baking tray underneath to catch any drips and slowly drizzle or pour the glaze over the lemon loaf.
- Cool completely before serving.
This easy lemon loaf recipe is tart, sweet and delicious – and the perfect recipe for kids to help make!
For more delicious recipes kids can make, check out our Foolproof Strawberry Tarts or our Rainbow Grilled Cheese Sandwich recipe.
