Moist Mini Lemon Loaves (Print Version)

# Ingredients:

→ Lemon Loaves

01 - ½ cup buttermilk
02 - 1 tablespoon lemon zest
03 - ½ teaspoon salt
04 - 2 tablespoons lemon juice
05 - 1 teaspoon vanilla extract
06 - 2 large eggs
07 - ½ cup butter
08 - 1 cup granulated sugar
09 - 1 ½ teaspoon baking powder
10 - 1 ½ cups all-purpose flour

→ Lemon Icing

11 - 1 tablespoon lemon zest
12 - 2 ½ tablespoons lemon juice
13 - 1 cup powdered sugar

# Instructions:

01 - Turn on your oven to 350°F (175°C) and coat a mini loaf pan with non-stick spray.
02 - Grab a medium-sized bowl and stir together the baking powder, flour, zest, and salt until it all comes together evenly.
03 - In another bowl, use a mixer to blend the butter and sugar until it’s fluffy and pale yellow.
04 - Toss in the eggs and vanilla extract to your buttery mix, making sure it combines well.
05 - Take half the dry ingredients and gently mix them into the wet bowl. Pour in half the buttermilk and stir. Repeat with the rest of each.
06 - Evenly spread the batter into the loaf pan. Bake for 20–25 minutes until a toothpick comes out almost clean.
07 - Let the pan sit out for 5 minutes. Move the loaves to a rack after that and let them cool all the way.
08 - Use a small bowl to stir together the powdered sugar, lemon juice, and zest until smooth.
09 - Drizzle the icing on top of your cooled loaves and wait for it to set before eating.

# Notes:

01 - Don’t pack your flour into the cup—lightly spoon it to measure it right.
02 - It’s best if you let eggs and buttermilk warm up to room temp before mixing.
03 - No buttermilk? Mix ½ tablespoon of lemon juice or vinegar with ½ cup milk and let it rest for 5 minutes.

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