Free Almond & Lemon Mini Loaf Cake Recipes

A precise mini loaf cake formula with exact batter weights for 6.7 oz tins, clear bake temperatures, and a refined lemon Italian meringue buttercream—adapted for home kitchens by a professional pastry chef.

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

What’s inside

  • Almond & Lemon Sponge: moist crumb with roasted ground almonds, lemon zest & syrup.

  • Lemon Italian Meringue Buttercream (IMBC): light, silky, and stable; flavour notes for lemon or vanilla.

  • Finishes: candied lemon peel & toasted almond nibs.

  • Exact Mini Loaf Pan Weights: 140 g batter per 6.7 oz tin for even results.

  • Oven Guidance: 160 °C fan / 170 °C conventional; approx. 25 min (doneness: centres set and spring back).

  • Yield: 6 mini loaves.

  • Equipment summary: mixer, 6 mini loaf tins (6.7 oz), piping bags, 4B nozzle, thermometer.

  • Allergens: eggs, gluten (wheat), dairy, nuts (almonds).

  • Shelf life: cake 5 days airtight / 2 months frozen; IMBC 2 days room temp / 7 days fridge / 3 months frozen; syrup 3 days fridge / 1 month frozen.

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Faye Palmqvist

Meet Faye Palmqvist

Le Cordon Bleu–trained pastry chef with 20+ years’ experience in professional kitchens and consulting. My approach: quality ingredients, sound technique, and elegant, natural flavour.