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  • Preeti Shridhar

Lemon mini loaf with fresh mint

Trying out a lemon cake was on my mind for a long time . There was something which was not letting me do so. Finally I tried it yesterday and it turned out to be a beauty. Absolutely light and fluffy, super moist & slightly tangy. Use fine granulated sugar or castor sugar but not powdered sugar. I felt the batter was slightly more for the tin so I used it for 2 cupcakes. You can use a tin of your choice ( round, square), if you don't have a mini loaf tin or even bake it in cup cake moulds. If making cup cakes, remember they'll be ready in 18-20 minutes.

Ingredients : 1 mini loaf + 2 cup cakes All purpose flour 3/4 cup ( 98gms) Sugar 1/2 cup ( 100gms) Oil. 1/4cup ( 60ml) Baking pd 3/4 tsp. Yogurt 2 tbsp Lemon juice 2 tbsp Lemon zest 1 tbsp

Fresh Mint Leaves 10-12 finely chopped Salt a pinch Eggs 2 Method:

  1. Preheat the oven to 180 degrees Celsius .

  2. Grease and flour a mini loaf tin. Line the bottom with butter paper.

  3. Sift flour , baking powder and salt.

  4. Mix yogurt, lemon juice, zest and fresh mint leaves.

  5. Cream sugar and eggs until pale and double in volume. I used an electric hand beater for 2 minutes at full speed .

  6. Now add oil in a thin stream and continue beating.

  7. Now add dry ingredients and yogurt mix alternately, beating on speed 1 all the time.

  8. Start with dry ingredients and end with the same.

  9. Pour the batter in the prepared tin and bake for 30-35 minutes.

  10. Mine took 30 minutes.

  11. Do the skewer test to check the doneness.

  12. Let the cake rest in the pan for 5 minutes.

  13. Carefully remove it and cool it completely on the wired rack before slicing it.


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