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Lemon and Elderflower Mini Loaves

Lemon and Elderflower Mini Loaves
Preparation time:
20 minutes
Cooking time:
15 minutes

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.

  • Lemon and Elderflower Mini Loaves


     For the loaves:
    • 150g golden caster sugar
    • 150g soft butter
    • 3 medium eggs
    • The zest of 1 lemon
    • 150g self-raising flour
    • ½. tsp baking powder
    • Decorate with edible flowers or a bit of peel/zest (optional)
    For the syrup:
    • Juice of 1 lemon
    • 25g caster sugar
    • 50 ml elderflower cordial
    For the drizzle icing:
    • 75g icing sugar
    • 2-3 tsp elderflower cordial
    • Juice of about half a lemon, until the consistency is runny but not too thin)
  • Method

    • Preheat the oven to 180 degrees fan.
    To make the syrup:
    • 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:
    • Cream the butter and sugar until light and fluffy.
      Add the eggs, one by one, beating well in between each addition.
    • Add the lemon zest, flour and baking powder. Mix until just combined.
    • Weigh 50g into each loaf tin or cupcake case and bake for 12-15 minutes until golden brown.
    • Remove from the oven and poke holes over the cakes with a cocktail stick.
    • 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
    • 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.
  • Equipment

    • A stand mixer with a paddle attachment
    • 12 hole mini loaf tin well greased or 12 hole cupcake tin lined with cake cases

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