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

1. Grease/line 4 mini loaf pans with parchment paper. Preheat oven to 350.
2. In bowl, whisk flour, baking powder, baking soda, and salt.
3. In mixer, mix sugar and eggs for 2 mins on medium.
4. Mix in butter/oils including our  Lemon Infused Olive Oil
5. Add vanilla, lemon zest and lemon juice. Mix on medium until combined.
   
6. Mix in sour cream.
7. Slowly combine dry with wet and mix until combined.
8. Fold into mini pans and bake for 15-20 mins until toothpick comes out clean.

🍋 Frosting

1. In bowl whisk powdered sugar, lemon and heavy cream until combined.
2. 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!