Plain Lemon Yogurt Mini Loaf Cakes

Mini Loaf Cakes are soft and fragrant treats, perfect for tossing into little ones' backpacks for school snacks, or for enjoying for breakfast or as a snack with a cup of milk or coffee. A single-serving version of the classic loaf cake, they're quick and easy to make by whisking eggs, sugar, and yogurt, then adding grated lemon zest, flour, baking powder, and seed oil.

Once you've obtained a smooth, lump-free mixture, simply pour it into the appropriate molds and bake for about twenty minutes. You'll have delicious snacks that will stay soft and pleasantly moist for days, perfect for taking with you on the go or to the office  for a healthy and wholesome break.

What Are Mini Loaf Cakes?

Mini loaf cakes, often referred to as mini plumcakes in Europe, trace their roots back to ancient civilizations where early versions of sweetened breads were baked using dried fruits and nuts. The concept evolved significantly in 18th-century England, where "plum cakes" were a staple of teatime and celebrations. Despite the name, early plum cakes didn’t always contain plums but instead referred to any dried fruit. As baking techniques advanced, individual-sized versions emerged for convenience and portion control.

When British settlers brought their culinary traditions to America, the loaf cake was adapted using local ingredients like cornmeal, molasses, and later, refined sugar and baking soda. The mini loaf format gained popularity in the U.S. during the 20th century, especially in the post-war era, thanks to the rise of home baking, gift-giving traditions, and the appeal of personalized desserts.

Pro Tips for The Best Mini Loaf Cakes

• Bring your eggs, yogurt, and milk to room temperature before mixing. This helps achieve a smoother batter and ensures even baking.
• Mix the wet and dry ingredients just until combined. Overmixing can develop too much gluten, resulting in dense and chewy cakes rather than light and fluffy ones.
• Always preheat the oven to the exact temperature indicated in the recipe (usually 180°C/350°F). A well-heated oven helps the cakes rise evenly and prevents them from drying out.
• Whether you’re using silicone, non-stick, or metal molds, lightly grease and flour them to ensure easy release and clean edges.
• To ensure uniform size and even baking, use an ice cream scoop or piping bag to distribute the batter evenly across the molds.
• Insert a toothpick in the center—if it comes out clean or with a few crumbs, they’re ready. Avoid opening the oven door too early to prevent collapsing.
• Let the mini plumcakes cool in the pan for 5–10 minutes before transferring them to a wire rack. This avoids breaking or tearing them.

What Else Can I Add to The Mini Loaf Cakes?

Popular additions include chocolate chips, blueberries, dried cranberries, or chopped nuts like walnuts or almonds for extra texture. You can also swirl in nut butter, fruit preserves, or cream cheese for a richer flavor. For a decorative touch, top them with a light lemon glaze, powdered sugar, or even a sprinkle of coarse sugar before baking for a crisp, golden crust.

How Much Cake Batter for Mini Loaf Pans?

For mini loaf pans, it's best to fill each one about half to two-thirds full with cake batter. This allows enough room for the cakes to rise without overflowing. Typically, a mini loaf pan holds around 1/2 to 1 cup of batter, depending on its size.

How Do I Adjust The Baking Time for Mini Loaf Pans?

When using mini loaf pans, you’ll need to reduce the baking time compared to a full-sized loaf. While a regular loaf might take 45–60 minutes, mini loaves usually bake in 20 to 30 minutes, depending on the oven and batter thickness.

Can I Bake These in a Normal Loaf Pan?

Yes, you can absolutely bake the mini plumcake batter in a regular loaf cake pan instead of mini molds. Just keep in mind that the baking time will increase significantly, usually to around 45–60 minutes, depending on your oven and the depth of the pan.

How Do I Serve Mini Loaf Cakes?

They’re perfect as-is for breakfast, afternoon tea, or a light dessert. For a more elegant presentation, you can slice them and serve with fresh fruit, whipped cream, or a drizzle of glaze or chocolate.

They also make charming individual portions for parties or brunch tables, especially when wrapped in parchment or tied with ribbon for a homemade touch. Their compact size makes them ideal for gifting or packing in lunchboxes as a sweet treat on the go.

Can I Make These Ahead of Time?

Yes, you can definitely make mini loaf cakes ahead of time! They stay fresh for up to 3–4 days.

Do They Freeze Well?

Yes! Once fully cooled, wrap each loaf tightly in plastic wrap or aluminum foil, then place them in a freezer-safe zip bag or airtight container. This prevents freezer burn and preserves flavor and moisture. They can be frozen for up to 1 month.

To enjoy, simply thaw at room temperature for a few hours or warm them gently in the oven. Freezing is a perfect option for batch baking or saving leftovers.

How to Store Plain Lemon Yogurt Mini Loaf Cakes

To store, allow them to cool completely after baking. Then, place them in an airtight container or wrap each loaf individually in plastic wrap to keep them moist and fresh. You can store them at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week, though this may slightly change their texture.

How to Make Plain Lemon Yogurt Mini Loaf Cakes

Collect the sugar and yogurt in a bowl.

Combine the eggs and mix with an electric whisk for about 3 minutes, until the mixture becomes fluffy and frothy.

Flavor with grated lemon zest.

Incorporate the sifted flour.

Add the sifted yeast and continue whipping.

Finally pour in the seed oil.

Work again until you get a smooth, lump-free mixture.

Carefully butter a mini loaf cakes mold.

Pour the resulting mixture, taking care to leave 1 cm from the edge.

Place in a preheated oven at 350°F/180°C, in static mode, and leave to cook for 20 minutes.

Let the mini loaves cool down, before taking them out of the mold. Enjoy!