MINI LEMON LOAVES

Mini Lemon Loaves 

6 TBS Hard butter, softened

1 cup Granulated sugar

2 Large eggs

1 cup Milk 

2 Cups All-purpose flour

1 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp salt

2 TBS Finely grated lemon rind 

GLAZE

1/3 cup Freshly squeezed lemon juice (about 1 medium)

3 TBS Granulated sugar 

Cream butter, sugar and 1 egg together in large bowl. Beat in second egg. Add milk. Beat until well mixed. 

Add next 5 ingredients. Beat on low, or stir, until just moistened. Divide and turn into 4 greased 5/34 x 3 1/4 x 2 inch mini-loaf pans. Bake in 350F oven for about 30 minutes until wooden pick inserted in centre comes out clean. Poke holes all over top of hot loaves using wooden pick. 

Glaze: Stir lemon juice and sugar together in small bowl. Drizzle glaze over warm loaves. Let loaves stand in pan for 10 minutes before removing to wire racks to cool. Makes 4 loaves, each cutting into 5 slices, for a total of 20 slices. 

Variation: Bake in 9 x 5 x 3 inch loaf pan for about 1 hour until wooden pick inserted in centre comes out clean.

Add a caption

MIni Lemon Loaves 6 TBS Hard butter, softened 1 cup Granulated sugar 2 Large eggs 1 cup Milk 2 Cups All-purpose flour 1 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp salt 2 TBS Finely grated lemon rind GLAZE 1/3 cup Freshly squeezed lemon juice (about 1 medium) 3 TBS Granulated sugar Cream butter, sugar and 1 egg together in large bowl. Beat in second egg. Add milk. Beat until well mixed. Add next 5 ingredients. Beat on low, or stir, until just moistened. Divide and turn into 4 greased 5/34 x 3 1/4 x 2 inch mini-loaf pans. Bake in 350F oven for about 30 minutes until wooden pick inserted in centre comes out clean. Poke holes all over top of hot loaves using wooden pick. Glaze: Stir lemon juice and sugar together in small bowl. Drizzle glaze over warm loaves. Let loaves stand in pan for 10 minutes before removing to wire racks to cool. Makes 4 loaves, each cutting into 5 slices, for a total of 20 slices. Variation: Bake in 9 x 5 x 3 inch loaf pan for about 1 hour until wooden pick inserted in centre comes out clean.

Add a caption

Mini Lemon Loaves 6 TBS Hard butter, softened 1 cup Granulated sugar 2 Large eggs 1 cup Milk 2 Cups All-purpose flour 1 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp salt 2 TBS Finely grated lemon rind GLAZE 1/3 cup Freshly squeezed lemon juice (about 1 medium) 3 TBS Granulated sugar Cream butter, sugar and 1 egg together in large bowl. Beat in second egg. Add milk. Beat until well mixed. Add next 5 ingredients. Beat on low, or stir, until just moistened. Divide and turn into 4 greased 5/34 x 3 1/4 x 2 inch mini-loaf pans. Bake in 350F oven for about 30 minutes until wooden pick inserted in centre comes out clean. Poke holes all over top of hot loaves using wooden pick. Glaze: Stir lemon juice and sugar together in small bowl. Drizzle glaze over warm loaves. Let loaves stand in pan for 10 minutes before removing to wire racks to cool. Makes 4 loaves, each cutting into 5 slices, for a total of 20 slices. Variation: Bake in 9 x 5 x 3 inch loaf pan for about 1 hour until wooden pick inserted in centre comes out clean. Add a caption MIni Lemon Loaves 6 TBS Hard butter, softened 1 cup Granulated sugar 2 Large eggs 1 cup Milk 2 Cups All-purpose flour 1 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp salt 2 TBS Finely grated lemon rind GLAZE 1/3 cup Freshly squeezed lemon juice (about 1 medium) 3 TBS Granulated sugar Cream butter, sugar and 1 egg together in large bowl. Beat in second egg. Add milk. Beat until well mixed. Add next 5 ingredients. Beat on low, or stir, until just moistened. Divide and turn into 4 greased 5/34 x 3 1/4 x 2 inch mini-loaf pans. Bake in 350F oven for about 30 minutes until wooden pick inserted in centre comes out clean. Poke holes all over top of hot loaves using wooden pick. Glaze: Stir lemon juice and sugar together in small bowl. Drizzle glaze over warm loaves. Let loaves stand in pan for 10 minutes before removing to wire racks to cool. Makes 4 loaves, each cutting into 5 slices, for a total of 20 slices. Variation: Bake in 9 x 5 x 3 inch loaf pan for about 1 hour until wooden pick inserted in centre comes out clean.