Healthy Mini Lemon Loaf Cakes
You don't need any special baking skills to make these healthy lemon loaf cakes, just a few pantry staples. They are moist, just enough sweet and so lemony. Both kids and adults are going to love them. Enjoy!
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
Serving: 1mini loafCalories: 246kcalCarbohydrates: 32gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 99mgSodium: 221mgPotassium: 123mgFiber: 1gSugar: 9g
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