This morning started… rough. Let’s just say I’m feeling a little less than enthusiastic after a night of interrupted sleep. It started with me feeling all smug about the 4-month sleep regression (thanks, @ambitiouskitchen, for the reminder of what’s to come!), and ended with Austen’s… demands.
It used to be simple: “I want my bottle!” Now it’s a whole production:
- “I want my IPAD”
- “I want my BIG MARKERS”
- “I want a MUG CAKE”
Seriously? A mug cake? At this hour? If you’re waking up and requesting specific baked goods, you’re officially too old to be sleeping in my bed. What’s next? A list of stock market tips?
Anyway, I needed a pick-me-up. And for me, that often means something lemony. But who needs a whole loaf of cake when you’re just trying to survive the morning? That’s where this Small-Batch Glazed Lemon Loaf comes in.
Why This Recipe is a Lifesaver:
- Perfectly Portioned: Just enough to satisfy your craving without the guilt of leftovers.
- Bright and Cheerful: The lemon flavor is like a little burst of sunshine in every bite.
- Deliciously Glazed: The sweet and tangy glaze is the perfect finishing touch.
I hope this lemon loaf brings a little brightness to your day, even if your morning started with a toddler demanding a mug cake. Let me know if you try it!
Small-batch Glazed Lemon Cake Loaf
Equipment
- Junior loaf pan or muffin pan
Ingredients
- 1 egg sub a flax egg
- 1/2 cup applesauce (120 g) sub banana
- 2 tbsp maple syrup (42 g)
- 1 tbsp lemon juice (15 g) and optional lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup almond flour (56 g) sub regular flour but also add 2-3 tsp oil with the wet ingredients
- 1/2 cup flour (60 g) gf all purpose if desired
- 2 tsp poppy seeds (8 g) omit or sub blueberries
- 1 tsp baking powder
- 1/4 tsp baking soda omit if using regular egg
Glaze
- 2 tbsp powdered sugar (15 g)
- 2 tsp lemon juice (10 g)
Instructions
- Preheat oven to 350F and grease your pan.
- Mix egg/flax, applesauce, syrup, lemon juice and (optional) zest, vanilla.
- Whisk together flour, almond flour, baking powder, baking soda, pinch salt.
- Combine the two via folding, do not overmix. Your batter should be pourable and spreadable. If it is too dry, add a tbsp water and mix again. If it's too runny like pancake batter, add a tbsp more flour.
- Fold in poppyseeds. Transfer to loaf pan.
- Bake 35-40 minutes (20-25 for muffins) until knife comes out clean. Cool completely.
- Whisk together the glaze, pour on the cooled loaf.
- Slice and enjoy!
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
- Here’s a link to the junior loaf pan I like to use.
How can I make this gluten free?
Hi Angela,
it already is, just use gf oat flour! you can also use gf all purpose flour of any brand. lmk!
Ya. Sorry. I saw that afterwards. Thanks
no problem! lmk!
Nevermind. Just saw the “gf”
thank you!