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Easy Lemon Walnut Mini Loaf Cakes, Perfect for Snacking

Moist Lemon Walnut Mini Loaf Cakes

4.29 de 39 votes
Moist lemon walnut mini loaf cakes, perfect for your kids’ after-school snack. Baked in paper liners, they’re easy to pack for work or school.
SERVING:8 mini loaf cakes
COOKING TIME45 minutes
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Course: Cakes, Easy Cake, Snack
Cuisine: French
Keyword: lemon, loaf cake, walnut
Author: Rachida

INGREDIENTS
 
 

Makes 8 mini loaf cakes or 1 large loaf cake

The Cake Batter

  • 225 g all-purpose flour
  • 11 g baking powder 2 ½ teaspoons
  • 1 pinch of salt
  • 185 g unsalted butter softened and cut into pieces
  • 185 g granulated sugar
  • 3 eggs
  • 90 ml whole milk
  • 105 g finely chopped walnuts
  • 1 tablespoon lemon zest

Lemon Syrup

  • 120 g granulated sugar
  • 75 g unsalted butter
  • 6 tablespoons lemon juice
  • 3 tablespoons water

PREPARATION

Make the Lemon Syrup

  • In a saucepan, combine the lemon juice, water, sugar and butter over medium heat and bring to a boil.
  • Reduce the heat and simmer uncovered for 3 minutes. Set aside to cool.

Cake Batter

  • Preheat the oven to 350°F (180°C)
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, combine the flour, salt, baking powder and butter cut into small pieces.
  • Mix briefly until you get a sandy, crumbly texture. The mixture should be fine and granular. You can also rub the ingredients together by hand before switching to a simple whisk for the next steps.
  • Add the sugar and mix. Then add the eggs and milk and mix just enough to bring the batter together.
    • Important: Do not try to make the batter smooth! This is what gives the cakes their moistness.
  • Add the walnuts and lemon zest and mix quickly, just enough to incorporate them.
  • Fill the pan or the mini paper loaf pans three quarters full and smooth the surface.
  • Bake for 30 to 45 minutes for a large loaf until a skewer inserted in the center comes out clean. For these mini loaf cakes, start checking at 25 minutes.
  • Remove from the oven, leave the cake in the pan and pour the cold lemon syrup over the top. Allow to cool before unmolding.
  • If a skin has formed on the surface of the syrup, strain it through a fine mesh sieve before using. For the mini paper loaf pans, brush the syrup generously over the top in several coats.