Glazed Mini Lemon Cake Loaves

- Glazed Mini Lemon Cake Loaves

1 cup all-purpose flour
2 teaspoons Argo® Baking Powder
½ teaspoon kosher salt
1 cup plain whole milk yogurt
1 cup sugar
3 eggs
2 teaspoons grated lemon zest (or 2 teaspoons lemon extract)
½ teaspoon pure vanilla extract
½ cup vegetable oil

•Preheat oven to 350⁰F. Grease pan.
•Whisk together all-purpose flour, Argo® Baking Powder and salt in a medium bowl.
•In a larger bowl, whisk together yogurt, sugar, eggs, lemon zest and vanilla.
•In 3 separate additions, combine the dry ingredients into the wet. Mix completely.
•Fold vegetable oil into batter until fully incorporated.
•Pour batter evenly into baking pan(s) and bake 45-50 minutes for an 8 inch loaf pan or 25-30 minutes for a mini loaf pan.
•Remove from oven and let cool slightly before glazing/icing.

1/3 cup sugar
2 lemons, juiced

•Using a small saucepan, heat the lemon juice and sugar together until the sugar dissolves. Set aside until cake finishes baking.
•After cake cools slightly (enough to touch, but not completely cooled), place cake on cooling rack that is set up over a sheet pan with foil.
•Poke holes in cake using a fork, toothpick, skewers, etc. Slowly pour glaze over the cake, allowing the cake to soak up syrup and finish cooling on the rack before glazing.

1 cup confectioners’ sugar
2 lemons, juiced

•In a small bowl, sift 1 cup confectioners’ sugar and whisk 2 tablespoons of freshly squeezed lemon juice.
•Pour liberally all over cake.
•Cut cake and serve.

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