Mini Lemon Loaves Recipes

Steps:

• Pre-heat oven to 350.
• Grease three mini loaf pans.
• From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
• Mix flour, baking powder, and salt.
• In bowl, beat oil and 1 cup sugar on high speed 2 minutes.
• Beat in eggs and lemon peel.
• At low speed, beat in flour mixture until combined.
• Beat in milk; stir in nuts.
• Spoon batter into loaf pans.
• Bake 45 to 50 minutes.
• In cup, mix lemon juice and 2 tablespoons sugar.
• Poke holes all over tops of loaves with a skewer; brush with sugar mixture.
• Cool in pans 10 minutes, then remove from pans and cool completely.

Steps:

• Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside. , In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice, lemon zest, vanilla and reserved finely chopped nuts. , Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.