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Lemon and Elderflower Mini Loaves by Juliet Sear

Serves: 12Course: DessertCategory: CakesMachine: MixerTotal time (min.): 35
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These super cute cakes are delicious and light. This amount works perfectly for 12 mini loaves or 12 cupcakes. You can use elderflower cordial if you wish for the syrup or keep them simply lemon by substituting the elderflower cordial for boiled water and a little extra lemon juice. It's easy to get good quality elderflower cordial in the supermarkets, or if you're making it later in the year, you can pick elderflower in the UK from late May and make your own.

Ingredients

For the loaves:

For the syrup:For the drizzle icing:

Tools

Method

  1. Preheat the oven to 180 degrees fan.
To make the syrup:
  1. Bring all of the ingredients using water or elderflower cordial to the boil, simmer for a minute or so to slightly thicken and then set aside.
To make the loaves:
  1. Cream the butter and sugar until light and fluffy.
  2. Add the eggs, one by one, beating well in between each addition.
  3. Add the lemon zest, flour and baking powder. Mix until just combined.
  4. Weigh 50g into each loaf tin or cupcake case and bake for 12-15 minutes until golden brown.
  5. Remove from the oven and poke holes over the cakes with a cocktail stick.
  6. Pour a tbsp of syrup onto each loaf cake or cupcake and leave to cool in the tin for about 5 minutes then carefully lift out using a palette knife.
To decorate:
  1. Mix together the drizzle icing ingredients until smooth and a little runny so it drips off a spoon and pour over the loaf cakes or cupcakes and add fresh edible flowers or zest/peel to decorate. Best served fresh but will keep in a sealed container for 3 days or can be frozen for up to 3 months.