Almond & Lemon Mini Loaf Cake Recipe
Perfectly Portioned, Easy to Bake, and Yes — The Lid Fits!
“The cake is very delicious. I can easily adjust this recipe to other citrus fruits. Very tasty and easy to follow recipe.”
— Review by Sylvia, Home Baker
Mini loaf cakes are trending with home bakers, but they can be tricky to get right — especially when it comes to batter quantity, piping techniques, and getting the lid to fit after decorating!
If you've ever struggled with:
Cakes rising too high and spilling over the edge
Underdone or dry sponge because of inconsistent sizing
Buttercream that’s too soft, too sweet, or hard to pipe
Decorations that make storing or gifting your cake difficult...
...this is the recipe designed for you.
What You’ll Learn Inside:
Almond & Lemon Sponge
A soft, moist cake made with ground almonds, fresh lemon zest, and lemon juice — based on a recipe that was a bestseller in my professional pâtisserie. It’s light, flavourful, and bakes evenly in mini loaf pans every time.
Italian Meringue Buttercream
My signature go-to frosting: light, silky, and stable, even in warmer kitchens. In this recipe, you’ll learn how to flavour it with either lemon or vanilla, plus tips for beautiful piping that still allows the cake lid to close neatly.
Candied Lemon Peel + Toasted Almonds
Finish your loaf cakes with candied lemon peel and toasted slivered almonds for a bakery-style look. These simple decorations add both flavour and finesse — without complicating storage.
Designed for Real Home Bakers
This mini loaf cake recipe includes:
Exact batter quantities for mini loaf pans
Step-by-step instructions for each component
Tips for storage, shelf life, and make-ahead prep
Ingredients you can find in any home kitchen
Whether you’re baking for friends, a market stall, or just yourself, this Lemon & Almond Mini Loaf Cake is flavour-packed, beautifully presented, and practical to make.
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Meet Faye Palmqvist
Pastry Chef | Educator | Clean-Ingredient Advocate
I’m a Le Cordon Bleu-trained pastry chef with 20+ years of experience in baking, teaching, and consulting for bakeries across the UK & worldwide. I believe the best bakes come from quality ingredients, sound technique, and bold, natural flavour — not artificial shortcuts.
I now help home bakers create elegant, flavour-led bakes with recipes that are as joyful to make as they are to share.
