Tuesday, June 22, 2010

Lemon Zinger Mini Cakes

I love lemon. I love cake. So these little cakes are perfect when I make them in mini loaf tins and serve with fresh blueberries. Perfect for summer! 

Cream together:
1/2 cup margarine
1 cup white sugar
zest of 1 lemon

Beat in:
2 eggs

Stir in:
1/2 cup milk

Then add:
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder

- Spoon into mini loaf tins
- Bake @ 350° for 35 minutes
- While these are baking prepare the lemon zinger drizzle (zest of 1 lemon, juice of 2 lemons, and 4 tablespoons white sugar) which you will immediately drizzle over the cakes once they are finished baking. Then place back in oven under broil for 1-2 minutes
- Makes 8 mini loaves
Note: You can make this into a full loaf, simply adjust the baking time to approx. 60 minutes.

Tasty Kitchen published recipe.


  1. Love lemon cakes and these looks fluffy and delicous.

  2. Alison,
    Met you through my quest to make lemon mini loafs for a loving wedding favor. Noticed your great photo...and your comments of success with your mini loafs. Do you prefer margarine over butter..and notices when I bake mini cakes..that have veg. oil....it is so moist and keeps well.
    Also, when I add a fresh lemon glaze....Hm....good..replies. Thank you, Elizabeth