How to make Luscious Lemon Mini Loaf Cakes
These Luscious Lemon Mini Loaf Cakes are made of beautiful light sponge packed with zingy lemon zest!
Ingredients (makes 12)
225g Organic Self Raising Flour
1 tsp Baking Powder
4 Organic eggs
225g Organic Caster Sugar
Grated zest and Juice of 2 organic lemons
50ml Organic Milk
225g Butter
Lemon Buttercream: 345g Butter, 750g icing sugar, juice from 2 organic lemons
Method:
Preheat the oven to fan 140C/conventional 160C/ gas 3
Line a 12-hole mini loaf tin with mini loaf cases
Beat together the butter and sugar, add the eggs one by one, slowly mixing.
Sift in the self raising flour and baking powder then fold into the mixture. Then add the zest and juice of the two lemons, then fold into the mixture. Add milk to moisten.
Pour into your mini loaf case tins and bake in the oven at 160c fan for 20 minutes until the sponge is light and springy.
Once cooked take out of the tins and leave to cool on a wire rack.
For the Lemon buttercream cream together butter and icing sugar and add the juice of 2 organic lemons.
Pipe the buttercream onto the loafs and then decorate with lemon zest. Delicious!
Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london