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Mini Citrus Loaf Cake

A mini citrus loaf cake that delivers big, bright flavour. Use any citrus fruit you have on hand.  
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4


  • 1/4 c. sugar
  • 1 tsp. citrus zest I used orange zest, but any citrus zest will do
  • 1 egg; room temperature & beaten
  • 4 tsp. vegetable oil
  • 1/2 tsp. vanilla extract
  • 4 tsp citrus juice I used orange juice, but any citrus juice will do
  • 1/2 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • pinch salt
  • pinch cardamom (optional)
  • 4 tsp sour cream


  • Preheat oven to 350ºF.  Grease and gently flour a mini loaf pan, making sure to tap out any excess flour.  Set aside. 
  • In a medium bowl, rub citrus zest into sugar until moist.
  • Add beaten egg to the sugar mixture and whisk until light and fluffy. Whisk the oil, vanilla extract, and citrus juice into this mixture and set aside.
  • In a small bowl, whisk together the flour, baking powder, baking soda, cardamom (if using), and salt.
  • Alternate the dry ingredients and sour cream into the wet mixture (starting and ending with the flour mixture).
  • Pour the batter into the prepared pan and bake for approximately 30 minutes (or until a toothpick inserted into the middle of the cake comes out clean). 
  • Allow the cake to cool in the pan for about 10 minutes. Invert the cake onto a wire rack and allow to completely cool. Serve with fresh whipped cream and berries, if desired.  Enjoy!  


Feel free to double the recipe and bake in a standard 8.5 x 4.5 loaf pan.  Bake for an additional 10 minutes, making sure to check for doneness at around 35 minutes.