I can’t believe it is nearly the end of February already! January whizzed by and I actually didn’t bake all month! February has been more productive but it has taken me until now to get around to writing things up! At the start of February, I decided it was about time to try out one of my Christmas presents – the Lakeland mini loaf baking tin. I’m a bit obsessed with little things generally and love my mini sandwich cake tin (but actually don’t use it nearly enough!), so this baking tin was near the top of my wish list this year! After a scour of Pinterest and the internet generally, I realised that there aren’t many recipes out there for mini loaf cakes. I was going to go with a general loaf cake recipe and adapt the baking times, but I found that Lakeland had a few recipes specifically for this tin, so decided to give the lemon loaf cake recipe a go!
The recipe is fairly easy to follow and quick to make. The only slightly frustrating thing is that it uses medium, rather than large, eggs. I only ever have large eggs and so had to lightly whisk three large eggs, weigh the mix and then spoon out the right amount (medium eggs are defined as those that weigh (still in their shells) between 53g and 63g and large are those that weigh between 63g and 73g; egg shells tend to weigh about 6-8g, so I aim for about 160g of whisked egg for this recipe).
If you don’t have ground almonds, you can replace with the same amount of flour, but be aware that the cakes will probably rise more. If you do this, I would suggest not using all of the mix in the cake tin.
When it comes to greasing the mini loaf tin, I find the easiest way by far is to spray it liberally with cake release spray and then just use your fingers to ensure that all sides are coated. This means that the cakes come out smoothly and perfectly!
The mini lemon loaf cakes are very cute! I topped mine with a piped zig-zag drizzle of the lemon icing but you could simply spoon the icing on, or water the icing down a little more and use it as a glaze rather than an icing. The cakes were moist and zesty and kept really well (in a cake tin) for about 5 days. They would be fab for an afternoon tea party, with lots of other mini cakes and treats! Definitely a recipe that I’ll be using again!
Mini lemon loaf cakes
- 200g unsalted butter, softened, plus extra to grease
- 175g golden caster sugar
- 2 unwaxed lemons
- 3 medium eggs, beaten
- 200g plain flour
- 2 level tsps baking powder
- Pinch of salt
- 50g ground almonds
- 2 tbsp milk
- 150g icing sugar, sifted
- Preheat the oven to 180°C/350°F.
- Lightly grease the loaf tin (ideally, spray with cake release spray).
- Cream together the butter and caster sugar until pale, light and fluffy.
- Grate the zest from the lemons, reserve 2 tsp zest to decorate, and add the rest to the mixture. Gradually add the beaten eggs, mixing well between each addition.
- Sift together the flour, baking powder and salt.
- Fold these dry ingredients into the cake mixture.
- Fold in the ground almonds.
- Add the milk and the juice from one lemon and mix until smooth.
- Divide the mixture between the Mini Rectangular Loaf Tin and level with a teaspoon.
- Bake on the middle shelf of the oven for 25-30 minutes or until golden brown and springy, turning the tin after about 18 minutes to ensure that the cakes bake evenly.
- Leave the cakes to cool in the tin for 10 minutes then ease out onto a wire rack and leave until completely cool.
- Meanwhile, squeeze the juice from the remaining lemon.
- Mix the lemon juice into the icing sugar a little at a time, until the icing is smooth and runny and will coat the back of a spoon (it will need to be thicker – about the consistency of toothpaste – if you want to pipe the icing).
- Drizzle the icing sugar over the cakes and sprinkle with the reserved zest.