Saturday, March 4, 2017

Lemony mini cake loaves with a delicious lemon glaze



  • 3 large eggs
  • 1 cup sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
  • ⅓ cup lemon juice
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 1 cup powdered sugar (for the glaze)
  • 2 tablespoons half and half
  • ½ teaspoon lemon extract


How to Make It

  • Preheat oven to 350 degrees
  • Spray bottoms only of 4 mini loaf pans with Bakers Joy.
  • In a KitchenAid or a food processor combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and ⅓ cup lemon juice. Blend until well mixed.
  • Add 1½ cups flour to the ingredients and mix until just combined. Add ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt and mix until just combined. Add ½ cup vegetable oil and mix until combined.
  • Spread into prepared pans.
  • Bake 30 minutes or until toothpick test is clean
  • Cool on wire rack while you make the glaze.
  • GLAZE
  • Mix 1 cup powdered sugar with 2 tablespoons half and half and ½ teaspoon of lemon extract. Add more sugar if you prefer a thicker, sweeter icing.
  • Glaze the cake, slice and enjoy!
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