Ingredients for Mini Lemon Loaves
- 1 lemon (for 1 tablespoon zest and 6 tablespoons juice)
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 cup + 2 tablespoons granulated sugar
- 2 large eggs
- ½ cup milk
- ½ cup chopped walnuts
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How to Make Mini Lemon Loaves
- Preheat oven to 350°F (175°C).
- Grease three mini loaf pans (approximately 8x4 inches).
- Zest 1 tablespoon lemon peel and juice 3 tablespoons of lemon from one lemon.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together ¾ cup vegetable oil and 1 cup granulated sugar on high speed for 2 minutes until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in the lemon zest.
- Reduce mixer speed to low and gradually beat in the dry flour mixture until just combined.
- Beat in ½ cup milk until smooth.
- Gently fold in ½ cup chopped nuts (walnuts or pecans recommended).
- Spoon batter evenly into the prepared mini loaf pans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the loaves are baking, whisk together 3 tablespoons lemon juice and 2 tablespoons granulated sugar in a small bowl to make the glaze.
- Once baked, immediately remove the loaves from the oven and gently poke holes all over the tops using a toothpick or skewer.
- Brush the warm loaves generously with the lemon glaze.
- Let the mini loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
303g
Fat
39g
Carbs
43g
