Bright, zesty, and infused with Mediterranean charm, these lemon mini loaves bring a refreshing twist to classic lemon cake. With a touch of our Lemon Infused Olive Oil, each slice offers a perfect balance of sweetness and citrus, while the olive oil enriches both flavor and texture.
This recipe is a wonderful example of Italian-inspired baking: simple, delicious and naturally gluten-free.
Ingredients
- 1 1/2 cups GF 1:1 flour
- 1 tsp baking powder
- 1/4 tap baking soda
- 1/4 tsp salt
- 1/4 cup butter melted (room temp)
- 1/4 cup vegetable oil
- 1 cup sugar
- 3 large eggs (room temp)
- 1/2 cup organic sour cream
- 1 tsp vanilla extract
- 1 tbsp Lemon Infused Olive Oil
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
Ingredients for Lemon Frosting
- 1 cup powdered sugar
- 1 1/2 tbsp heavy cream
- 1 tbsp fresh lemon juice
Directions
- Grease/line 4 mini loaf pans with parchment paper. Preheat oven to 350.
- In bowl, whisk flour, baking powder, baking soda, and salt.
- In mixer, mix sugar and eggs for 2 mins on medium.
- Mix in butter/oils including our Lemon Infused Olive Oil
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Add vanilla, lemon zest and lemon juice. Mix on medium until combined.
- Mix in sour cream.
- Slowly combine dry with wet and mix until combined.
- Fold into mini pans and bake for 15-20 mins until toothpick comes out clean.
🍋 Frosting
- In bowl whisk powdered sugar, lemon and heavy cream until combined.
- Pour over cooled cake.
Perfect for a light dessert or afternoon snack, these lemon mini loaves are a treat that’s both simple to make and lovely to enjoy. Each bite offers a vibrant citrus flavor, sure to brighten any day!
