These mini lemon loaf cakes are just enough sweet, with a gentle lemon flavor that little ones will love. Serve them as a snack, a special treat, or pop one into your kid’s lunchbox for a bright surprise. Enjoy!
We absolutely love citrus flavors, from muffins and cakes to savory dishes with a splash of lemon juice. When I got this mini loaf cake pan, my first thought was to make some lemon loaf cakes without any processed sugar, so both the kids and I could enjoy them guilt-free.
It took me a few tries to perfect these mini lemon loaf cakes, but I finally did it! I’m so excited to share this recipe with you so you can make them too. They’re made with just a few simple pantry staples, and the best part, you don’t need any special baking skills to whip them up!
If you are looking for more healthy cake and muffin recipes, take a look at my chocolate orange muffins or my strawberry & cottage cheese muffins.
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👩🏻🍳 Why you should try my recipe
- You can get the kids involved into mixing the ingredients.
- Suitable for toddlers, older kids and adults.
- Quick bake in just 30 minutes.
- Great as a snack or a special treat.
🥘 Ingredients
To make these healthy lemon loaf cakes, we are going to need all-purpose flour, baking powder, eggs, butter, maple syrup, lemon zest, milk and Greek yogurt.
- Flour: I’m using all-purpose flour and baking powder as a rising agent.
- Greek yogurt: I use a little bit of Greek yogurt for a richer flavor and moisture.
- Lemon: I use the zest from one lemon and some of the lemon juice. You could use more lemon zest for a stronger lemony flavor if your family likes it.
- Maple Syrup: For sweetness, I like to use a bit of maple syrup, it’s less processed than white sugar and adds a lovely, natural flavor. You could also use honey if you prefer.
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. I start by mixing the maple syrup and butter in a bowl with a whisk. The butter must be at room temperature so it's easy to mix.
02. I add the eggs and Greek yogurt and continue whisking until it's all combined.
03. Now it's time for the lemon zest. I'm using 2 lemons because we love lemony flavors, but you could also just use one. Make sure you have a hard, not overripe lemon that has more aroma and will give you more zest.
04. Finally, I add the flour and baking powder to the bowl and gently mix with a spatula until it's incorporated. While I mix, I pour the milk little by little to help incorporate the flour. My batter is ready to go in the mini loaf forms.
05. I fill a silicone mini loaf pan, leaving about half an inch of space at the top to allow the cakes to rise. You could also use a regular loaf cake form if you don't have mini ones.
06. I bake the mini lemon loaf cakes for 25–30 minutes. If you’re unsure whether they’re done, you can check by inserting a toothpick or skewer into the center, it should come out clean. Then, let them rest for 4–5 minutes before removing them from the tray.
HealthyBitesForKids Product Picks
Super easy to clean. The cakes always come out evenly baked and easy, with a nice crust all around.
Buy On Amazon🍽 Serving suggestions
I love making this healthy lemon loaf in individual mini loaf cases so they all have a nice crust and stay soft in the middle. For kids, you could offer them with some blueberries or other fruits on the side as a little treat.
For adults, you could warm up 2 tablespoons of maple syrup and a tablespoon lemon juice and drizzle over the lemon loaf to make them extra juicy, or you could make a lemon glaze and add it on top.
🧰 Storage
This recipe makes 8 mini lemon loaf cakes or one regular-sized loaf. To keep them fresh and soft, store the loaves in an airtight container and enjoy within 2–3 days.
You can also freeze them for up to 2 months. Just let them cool completely, then place a few in a freezer-safe bag and pop them in the freezer.
❓ FAQ
You could use honey to sweeten the lemon loaves instead of maple syrup in the same quantity.
If you tried these healthy lemon loaf cakes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📋 Recipe
Healthy Mini Lemon Loaf Cakes
Ingredients
- ⅓ cup butter (at room temperature)
- ⅓ cup maple syrup
- 3 eggs
- ⅓ cup Greek yogurt
- 1-2 lemons (for using the zest)
- 1 ¾ cups all-purpose flour (215gr)
- 3 teaspoons baking powder
- ½ cup milk
Instructions
- Preheat the oven to 350℉ / 180℃.
- In a bowl, add the butter and maple syrup. With a hand or stand mixer, mix for 2–3 minutes until combined.
- Add the eggs to the bowl and continue mixing until incorporated.
- Add the Greek yogurt and zest from 1 to 2 lemons, depending on how strong you like the lemon loaves. Mix for a few seconds to incorporate.
- Add the flour and baking powder. Start mixing and pour the milk little by little to combine until you have a thicker batter.
- If you’re using silicone mini loaf tins, you can pour the batter straight in. For metal or other types of tins, line them with parchment paper or brush them with a little butter before adding the batter.
- Bake for 30 minutes until they puffed up and have a light brown color at the top.
Video
Notes
- Instead of maple syrup, you could use honey (NOT for babies under 12 months).
- Make sure you have a hard, not overripe lemon that has more aroma and will give you more zest.
Nutrition
🥣 More to try
If you liked my healthy mini lemon loaf cakes, you should try some of these recipes too:
Julia Droulia
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