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Mini coronation loaf cakes that are perfect for the coronation of King Charles. Lemon sponges, lemon frosting, and berries on top! 

These little beauties are cute, fun, and so easy to make. They are perfect for any street party or celebration for the coronation in a few weeks time, enjoy! 


It’s the King’s coronation in a few weeks time, so it seems appropriate to start planning the celebrations. Street party? Watching it on TV? Having a lovely bank holiday? Well a few bakes will always be a popular idea. 

Last time I posted my coronation cake which is light, fruity and a traybake – and I adore it. However, I thought I would post a more bite size cake that would be cute for a table spread, and easier to serve! These mini lemon loaf cakes are ideal. 

Mini loaf cakes

We all know and love cupcakes, and loaf cakes, but why not combine the both?! There is something special that I adore about mini loaf cakes, and I just want to keep on baking them over and over. 

The little cases are so cute, and they are a self contained portion of cake that you can simply place onto a large flat baking tray, portion the cake mix into the cases, and bake. 

I tend to use slightly more cake mix per portion compared to a cupcake, as I find they are slightly bigger than a cupcake. I use these mini loaf cases and they are just perfect. 

I mix the cake mix like normal; beat the butter and sugar together, add the eggs and flour and lemon extract and mix, and then split between the cases. To be super neat, I used a piping bag, but you can obviously spoon the mix in as well. 


For the frosting, to fit the lemon theme a bit more, I did a lemon buttercream frosting. I love a light lemon buttercream, and when you make a super whipped buttercream frosting it is glorious. 

I beat the butter on it’s own for a few minutes, and then add in the icing sugar and flavouring. At this point, it might still be a little thick, so I mix in 1-2tbsp of boiling water and really beat it like crazy so it’s super light and fluffy. 

Like my coronation cake though, you can use whipped cream if you prefer, but I wanted to make a slightly different recipe this time. You can of course make the frosting whatever flavour you prefer – vanilla, orange, almond, chocolate, etc. 


For the decoration, you can have some fun. I purposely used the same piping tip but decorated my mini coronation loaf cakes in different ways to give a fun look, but anything works. I find it best to put all of my frosting into a large piping bag and then decorate away. 

For other decoration, I used fresh fruit such as strawberries, raspberries and blueberries and then a little sprinkling of freeze dried raspberries as well because they always make the best decoration. 

Tips & tricks 

Mini Coronation Loaf Cakes!

Mini coronation loaf cakes that are perfect for the coronation of King Charles. Lemon sponges, lemon frosting, and berries on top! 
Print Pin Rate
Category: Cake
Type: Cupcakes, Mini Cakes
Keyword: Coronation, Lemon
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling & Decorating: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 mini loaf cakes
Author: Jane's Patisserie


Mini loaf cakes

  • 225 g unsalted butter (or baking spread)
  • 225 g caster sugar
  • 4 medium eggs
  • 225 g self raising flour
  • 1 tsp lemon extract (or zest of 1-2 lemons)



Mini loaf cakes

  • Preheat the oven to 180ºc/160ºfan and prep 12 mini loaf cake cases
  • Add the butter and sugar to a bowl and cream together
  • Add the eggs, flour, and lemon extract and mix until smooth
  • Split between the 12 cases evenly
  • Bake in the oven for 20-22 minutes, until golden, and then leave to cool fully.


  • Beat the room temperature butter on it's own for a few minutes
  • Add the icing sugar and lemon extract and continue to mix
  • If it is super thick, add 1tbsp of boiling water, beating really well, until you reach your desired consistency. I usually add two.
  • Add to a piping bag with your favourite piping tip and decorate the top of the cooled loaf cakes
  • Decorate with fresh fruit and freeze dried raspberries, or whatever you fancy, and enjoy.



Find my other recipes on my Recipes Page!

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  1. Sue on March 5, 2024 at 4:03 pm

    5 stars
    I have some of these cases and previous cakes have stuck in them. Is there something different with this recipe that they don’t or do you grease them? I want to make them for a cake sale so don’t want them to stick in the case. Thank you 🙂

  2. Sharon Casey on September 13, 2023 at 12:35 pm

    5 stars
    Hi Jane
    I have made these a few times and adjusted the time and temp in my Ninja Foodie Mini and they turned out perfect I have also adjusted the recipes as you said to make the chocolate version too.
    In my Ninja I used the bake/roast at 165 temp and cooked for 15 mins …Perfect 🙂
    Thank you so much keep inspiring us all

  3. Jemma on July 30, 2023 at 6:51 pm

    Hey does the cardboard loaf tins get soggy at all when defrosted? Thank you

  4. Charlotte D on May 26, 2023 at 5:40 pm

    Hi. Sorry if this sounds like a stupid question. If I wanted to make a plain vanilla version of the cake mix, would it be the same measurements just minus the lemon extract please?

    • Jane's Patisserie on June 6, 2023 at 12:43 pm

      Hiya – yes! And then you can add vanilla. x

  5. Beth on May 14, 2023 at 11:01 am

    Hi Jane! I follow your recipes religiously!
    I’d love to make mini loaf cakes but don’t like lemon, could you do this with any of your other loaf cakes? How would you measure out the recipe? Using maybe millionaires loaf cake as reference.. or even just a standard sponge and buttercream

    • Jane's Patisserie on May 22, 2023 at 11:00 am

      Hiya – you need to go via this recipe and then flavour differently for the correct measurements! x

  6. Christine T on May 5, 2023 at 8:57 pm

    5 stars
    Just made three batches, one of which using gluten free flour. Absolutely delighted at how they’ve turned out n the mini loaf cases and can’t wait to ice and decorate them tomorrow.

  7. maighread on May 4, 2023 at 7:09 pm

    Made these today, measured each one into the loaf cases but some have shrunk more than others, and have uneven tops.
    should I just make 10 or 11 instead of 12 ?

    • Jane's Patisserie on May 5, 2023 at 11:39 am

      This can be due to the oven and how it circulates heat, rather than how many you have made if the amount in each was the same! x

  8. Samantha Guy on May 2, 2023 at 9:08 pm

    5 stars
    Hi! Can you please advise on how to best defrost/use once frozen? Thank you!

    • Jane's Patisserie on May 3, 2023 at 1:13 pm

      I would defrost them at room temp still in a cake box, but unwrapped if you have wrapped them until they come to room temp! x

    • Sital on May 5, 2023 at 4:27 pm

      Do you think it’s best to grease the cases?

    • Jane's Patisserie on May 7, 2023 at 10:03 am

      Hiya – you don’t need to grease them.

  9. Rads on May 2, 2023 at 3:45 pm

    Hi Jane! What is the best way to store these cakes please if I make them a day ahead? As I’m planning on making a large quantity to bring into work. Can I leave them in an airtight plastic container? Thanks x

    • Jane's Patisserie on May 3, 2023 at 8:22 am

      Hiya! The best place is a cake box really overnight or a container with the lid on top but not sealed down (otherwise they can sweat a bit!) x

  10. Danielle on April 27, 2023 at 10:17 pm

    5 stars
    If I wanted to do these as cupcakes how would you alter the recipe for baking times etc?

  11. Linda Jackaman on April 23, 2023 at 8:29 pm

    5 stars
    Hi I want to make these for my granddaughters school but I need to colour the buttercream instead of berries and was wondering what is the best colours to use for the red and blue
    Thank you

  12. Gemma Leigh Fields on April 20, 2023 at 7:09 pm

    Hi if I wanted to use fresh lemon juice and zest what would you recommend in terms of quantities for the sponge and buttercream please?

  13. Beckie on April 17, 2023 at 4:45 pm

    So excited to make these! Would it be possible to make them white chocolate and raspberry by adding 225g of each? TIA x

    • Jane's Patisserie on April 24, 2023 at 9:40 am

      Yes you can – but I would maybe add 175g of each, and you will make a few more loaf cakes because of the added weight. x

  14. Alison on April 17, 2023 at 3:51 pm

    I would like to do this as a single loaf. Any advice on cooking time? What extract do you use? Many thanks. Love your recipes

  15. Ms R.A on April 17, 2023 at 12:53 pm

    Hi how would you change these loafs to chocolate loafs. Thanks

    • Jane's Patisserie on April 17, 2023 at 2:10 pm

      Hiya! Take out 35g flour and replace with cocoa powder (and remove the lemon!) Hope this helps! x

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