Mini Meyer Lemon Loaves

 Yyyyeeeeaaahhhhhh so I kinda messed this one up. I didn't have the right sized pans (I mean, who always does?) but I tried it anyway. This recipe called for mini loaf pans (yes, I know, so it says in the title), but all I had was a normal loaf size pan. It's gonna be fine, right? Wrong. I knew I needed to cook it longer, but the top started getting kinda brown. I probably should have done it lower temp and for much longer. Now I know! It still tasted great, it just wasn't baked the way it was supposed to be. Might have been a little mushy in the middle....

I will leave the instructions as they are, in case someone does have a mini loaf pan. If I try it again and adjust the temperature/length of time to get it perfect, I'll update this post. 

UPDATE: I bought myself mini loaf pans and it worked great! 

Loaves

• 1 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 Tbsp Meyer lemon zest (approx. 2 lemons)
• 2 large eggs
• 1/2 tsp vanilla
• 1/3 cup milk
• 1/4 cup sour cream
• 1 Tbsp Meyer lemon juice (approx. 1/2 lemon)

Syrup

• 2 Tbsp Meyer lemon juice (approx. 1 lemon)
• 1 Tbsp granulated sugar

Glaze

• 1 cup powdered sugar
• 3 Tbsp water or milk

Preheat oven to 350 degrees. Grease and flour 8 mini-loaf pans. Whisk flour, baking powder, baking soda, and salt together, set aside. Beat butter until smooth. Add sugar and lemon zest and beat until light and fluffy. Add eggs one at a time, fully incorporating after each addition. Add vanilla. 

Add flour and milk alternately, beginning and ending with flour (2 additions of flour, 1 of milk). Fully incorporate after each addition. Add sour cream and lemon juice and mix until combined. Spoon or pipe batter into pan. It may be very thick so spread evenly as needed. 

Bake for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean. Cool in pan for 10 minutes, then turn loaves out onto wire rack. 

While baking, make the syrup and glaze. Place lemon juice and sugar into a small saucepan. Cook over medium heat, stirring often, until simmering and all sugar has dissolved. Set aside. Place powdered sugar and water into a measuring cup. Stir with a fork until fully combined. 

While loaves are hot, poke with a toothpick or skewer and immediately brush with syrup. Allow to cool completely. Once cooled, drizzle glaze over top. Top with more lemon zest if desired. 

NOTE: Both the syrup and glaze were very thin, but still worked ok. Just not what I was expecting. I cooked my large loaf for at least 29 minutes and it was still pretty gooey inside. 

Makes 4 loaves

Prep Time: 1 hour

Total Time: 1 hour, 20 minutes

Recipe from livforcake.com