Today I share with you the Mini Lemon Pandoro that we loved from the first moment, beautiful and delicious.
Perfect for celebrations with their sparkling citrus note.
They are so soft that they win you over immediately, perfect on their own or dressed up for the occasion.
Ideal for breakfast, snack, or as a dessert.
Decorate the mini lemon pandoro with white chocolate and beads, or fill with hazelnut cream. Let your imagination run wild! They will make a great impression!
Come with me and let’s start baking. Happy recipe, Giusi.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Mini Lemon Pandoro
- 1 2/3 cups all-purpose flour
- 2 eggs
- 1/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup water
- 2 tbsp lemon juice
- 1 lemon zest (From one lemon)
- 1/4 cup milk
- 1 tbsp baking powder
Tools
- 2 Pandoro Molds
Steps for the Mini Lemon Pandoro
In the bowl, work the sugar with the lemon zest to flavor.
Then, add the eggs and mix well until you get a smooth mixture.
Incorporate the milk, oil, water, and lemon juice.
Finally, add the flour and baking powder previously sifted.
Work the mixture until smooth.Pour the mixture into the molds, filling them up to about 3/4 inch from the edge.
I used silicone molds that do not need to be greased and floured. However, feel free to use whatever you prefer! Classic muffin molds will also work fine.
If you are not using silicone, remember to grease and flour the molds well before pouring the mixture.
Bake in a preheated oven at 350°F for 20-25 minutes.
After the first 20 minutes, perform the toothpick test: insert it into the center of a mini pandoro, if it comes out dry, it’s ready.
If the toothpick comes out wet or with uncooked batter, extend the baking time by another 5 minutes.
Once baked, let the Mini Lemon Pandoro cool in the mold. At this point, all that’s left is to let your imagination run wild with your favorite decorations: glaze, chocolate, beads, or hazelnut cream filling.
They are ready to be enjoyed and will make everyone happy, guaranteeing you a great impression!
Storage
Store them in a well-sealed plastic food bag (like a freezer bag) or an airtight container. This way, they will stay soft for about 3-4 days. Make sure to keep them away from heat sources.
If you made them in advance, you can freeze them! Wrap each mini pandoro individually in plastic wrap and then put them in a freezer bag.
