Mini Lemon Crumb Loaf
Mini Lemon Crumb Loaf
Ingredients
For the Crumb Topping
- 50 g all-purpose flour
- 30 g granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cubed
For the Lemon Loaf
- 180 g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g granulated sugar
- 2 large eggs
- 60 ml vegetable oil
- 120 ml buttermilk
- 1 large lemon, zest of
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze (Optional)
- 60 g powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions
- 1
In a small bowl, combine 50g all-purpose flour, 30g granulated sugar, and 1/4 teaspoon ground cinnamon. Add 2 tablespoons of cold, cubed unsalted butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min
- 2
Preheat your oven to 175°C (350°F). Lightly grease and flour four mini loaf pans (approximately 14x7cm each), or line them with parchment paper.
⏱️ 5 min•🌡️ 175
- 3
In a medium-sized bowl, whisk together 180g all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
⏱️ 3 min
- 4
In a separate large bowl, whisk together 100g granulated sugar and 2 large eggs until the mixture is light and fluffy. Stir in 60ml vegetable oil, 120ml buttermilk, the zest of 1 large lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix until all wet ingredients are thoroughly combined.
⏱️ 5 min
- 5
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix the batter. A few small lumps are acceptable.
⏱️ 3 min
- 6
Divide the prepared batter evenly among the four mini loaf pans.
⏱️ 2 min
- 7
Generously sprinkle the reserved crumb topping mixture over the top of each loaf in the pans.
⏱️ 2 min
- 8
Bake the mini lemon crumb loaves for 25-30 minutes. The loaves are done when a wooden skewer or toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 175
- 9
Allow the baked loaves to cool in their pans for 10 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 10 min
- 10
If desired, prepare the lemon glaze while the loaves cool. In a small bowl, whisk together 60g powdered sugar and 1-2 tablespoons of fresh lemon juice until a smooth, pourable consistency is achieved. Adjust the amount of lemon juice as needed to reach your preferred thickness.
⏱️ 5 min
- 11
Once the loaves have cooled completely, drizzle the prepared lemon glaze over each one.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Lemon Crumb Loaf
For the Crumb Topping
- 50 g all-purpose flour
- 30 g granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cubed
For the Lemon Loaf
- 180 g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g granulated sugar
- 2 large eggs
- 60 ml vegetable oil
- 120 ml buttermilk
- 1 large lemon, zest of
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze (Optional)
- 60 g powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions
- 1
In a small bowl, combine 50g all-purpose flour, 30g granulated sugar, and 1/4 teaspoon ground cinnamon. Add 2 tablespoons of cold, cubed unsalted butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min - 2
Preheat your oven to 175°C (350°F). Lightly grease and flour four mini loaf pans (approximately 14x7cm each), or line them with parchment paper.
⏱️ 5 min•🌡️ 175 - 3
In a medium-sized bowl, whisk together 180g all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
⏱️ 3 min - 4
In a separate large bowl, whisk together 100g granulated sugar and 2 large eggs until the mixture is light and fluffy. Stir in 60ml vegetable oil, 120ml buttermilk, the zest of 1 large lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix until all wet ingredients are thoroughly combined.
⏱️ 5 min - 5
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix the batter. A few small lumps are acceptable.
⏱️ 3 min - 6
Divide the prepared batter evenly among the four mini loaf pans.
⏱️ 2 min - 7
Generously sprinkle the reserved crumb topping mixture over the top of each loaf in the pans.
⏱️ 2 min - 8
Bake the mini lemon crumb loaves for 25-30 minutes. The loaves are done when a wooden skewer or toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 175 - 9
Allow the baked loaves to cool in their pans for 10 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 10 min - 10
If desired, prepare the lemon glaze while the loaves cool. In a small bowl, whisk together 60g powdered sugar and 1-2 tablespoons of fresh lemon juice until a smooth, pourable consistency is achieved. Adjust the amount of lemon juice as needed to reach your preferred thickness.
⏱️ 5 min - 11
Once the loaves have cooled completely, drizzle the prepared lemon glaze over each one.
⏱️ 5 min