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Mini Lemon Loaf Cake With Lemon Icing

Adapted from Simple Cake by Odette Williams

Course Dessert
Cuisine American
Keyword cake, lemon
Prep Time 30 minutes
Cook Time 25 minutes
Servings 8


  • 2 1/4 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cup canola oil
  • 1 cup vanilla Greek yogurt plain works as well
  • 1 zest of lemon
  • 1/3 cup freshly squeeze lemon juice
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1 tbsp butter softened
  • 2 tbsp freshly squeezed lemon juice


Mini Lemon Loaf Cakes

  1. Preheat over to 350 degrees.

  2. Add a small piece of parchment paper to the bottom of each loaf section. Then grease each section with butter to prevent the cakes from sticking to the pan.

  3. Combine the flour, baking powder, and salt in a large bowl.

  4. Mix together the eggs, oil, yogurt, zest, lemon juice, and sugar.

  5. Add the wet ingredients to the dry ingredients and mix together until the batter is smooth.

  6. Fill each mini loaf section about 3/4 full and bake for 25 - 30 minutes or until a toothpick comes out clean.

  7. Allow the cakes to cool for at least ten minutes before removing from the pan. Then allow cakes to cool completely before adding the glaze.

Lemon Glaze

  1. Mix powdered sugar, butter, and 2 tbsp lemon juice together until it reaches a smooth consistency. Add powdered sugar to make glaze thicker. Add water or lemon juice to make glaze runnier.

  2. Pour glaze over cakes. Add a slice of lemon, if desired, and serve.