Free Almond & Lemon Mini Loaf Cake Recipe
(Perfect Portion, Perfect Fit)

Lemon almond mini loaf cake topped with piped buttercream, candied lemon, and flaked almonds in a black gold-rimmed baking case — styled by pastry chef Faye Palmqvist.

"The cake is very delicious. I can easily adjust this recipe to other citrus fruits. Very tasty and easy to follow recipe.”
— Sylvia, Home Baker

Mini loaf cakes are trending with home bakers, but getting the batter quantity, baking time, and decorations right can be tricky — especially if you want the lid to snap on cleanly without ruining your buttercream.

If you’ve ever dealt with:

  • Cakes that rise too high and spill over

  • Uneven bakes or dry sponge from inconsistent sizing

  • Buttercream that’s too sweet or melts in warmer kitchens

  • Decorations that make storage or gifting a nightmare

…this recipe is made for you.

What You’ll Learn Inside:

Almond & Lemon Cake
A soft, moist cake made with ground almonds, fresh lemon zest, and lemon juice. This recipe was a bestseller in my professional pâtisserie and is adapted for home kitchens. It bakes evenly in mini loaf pans and tastes even better the next day.

Italian Meringue Buttercream
Light, silky, and stable — even in warm kitchens. You'll learn how to flavour it with lemon or vanilla, and how to pipe it neatly so your cake’s lid still fits (yes, even with decorations!).

Candied Lemon Peel + Toasted Almonds
These simple toppings add bakery-style flavour and presentation — without compromising shelf life or packaging.

Designed for Real Home Bakers

This mini loaf cake recipe is:

  • Perfectly portioned with exact batter weights for mini loaf pans

  • Step-by-step with clear, easy-to-follow instructions

  • Made with accessible ingredients (no fancy stuff needed!)

  • Packed with tips for storage, make-ahead prep, and market display

Whether you’re baking for a farmers' market, for gifts, or just for fun — this is a delicious and practical recipe to add to your collection.

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Faye Palmqvist

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.