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A small, tangy Petite Lemon Loaf with a syrupy finish that’s perfect for teatime or a sweet snack.
The Zesty Petite Lemon Loaf is soft, moist, and bursting with fresh lemon flavor. Sweet lemon syrup seeps through every bite, making it perfect for a cozy snack or teatime treat.
Nothing beats a sweet little lemon loaf that’s bursting with citrusy goodness. The Zesty Petite Lemon Loaf is moist, lightly sweet, and soaked in a tangy lemon syrup, perfect for tea or an anytime snack.
Why You’ll Love this Zesty Petite Lemon Loaf
- Quick and easy to make with simple ingredients
- Light, moist, and naturally tangy
- Perfect for small portions or sharing with friends
- Sweet lemon syrup keeps it moist for days
Zesty Petite Lemon Loaf with Sweet Lemon Syrup Perfect for Tea Time
Print
Bright Tangy Petite Lemon Loaf
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 small loaves or 1 large loaf depending of size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
Soft, moist, and bursting with lemon, the Zesty Petite Lemon Loaf is a delight. Perfect for a teatime snack.
Ingredients
- 75g butter or margarine, room temperature
- 300g castor sugar (divided: 200g for batter, 100g for syrup)
- 2 eggs
- 250g self-raising flour
- 2ml salt
- 2ml baking powder
- 125ml buttermilk
- 2 lemons (grated peel, divided)
- 2 lemons (juice)
Instructions
- Preheat your oven to 180 °C (350°F). You can use one 25 x 10 x 7cm bread pan or 4 small individual pans.
- In a mixing bowl, beat 75g butter or margarine, 200g castor sugar, and 2 eggs together until creamy and light. Don’t worry if it’s a little lumpy, it’ll bake beautifully.
- Sift together 250g self-raising flour, 2ml salt, and 2ml baking powder.
- Gradually mix the flour and 125ml buttermilk into your egg mixture.
- Do it in batches: half the flour, then half the milk, then the rest. Beat well but gently.
- Stir in the grated peel of 1 lemon.
- Spoon the batter into your pan(s).
- For small loaves, bake 25–30 minutes; for one large loaf, bake 45–60 minutes.
- The top should be nicely browned, and a skewer should come out clean.
- While baking, mix the remaining 100g caster sugar with juice from 2 lemons and the grated peel of 1 lemon.
- When the loaves are done, poke holes all over using a skewer or knitting needle.
- Pour the lemon syrup over the loaves while still warm. Use all the syrup; it’s part of the magic.
- Leave the loaves in the pan to cool completely.
- Gently remove and enjoy your zesty, syrupy, utterly delicious loaf.
Notes
Created, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Baking time: 25–60 minutes (depends on pan)
Small loaves, big citrus flavor, the Zesty Petite Lemon Loaf is perfect for tea. Taste the syrupy sweetness.
The Petite Lemon Loaf is a simple yet indulgent treat. Soft, moist, and filled with tangy lemon syrup, it’s perfect for breakfast, teatime, or a cozy dessert. Every bite delivers bright citrus flavor and sweet syrupy comfort that makes it impossible to resist.
What is caster sugar?
- Caster sugar is a refined white sugar that is commonly used for baking. It is often used in baking cookies, cakes, cupcakes, and muffins because of its light texture and ability to dissolve easily.
- Caster sugar is a term used in the UK as well as the US, and in both cases, it refers to sugar that is ground to a consistency between granulated and powdered sugar in coarseness.
- I personally prefer to use caster sugar because it dissolves easily and produces a much finer mixture, and I do not find any gritty sugar in my baking.
Side Note: About 20+ years ago, I used to bake for a home-bakery shop in South Africa, and made this at least 2–3 times a week, and then a minimum of 5 at a time. So, well tried and tested, and each time, a great success. Tonight, again, a roaring success!
Similar Recipes
Why not take a look and check out the Starbucks Lemon Loaf
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