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Mini Lemon Drizzle Loaves

Lemon elderflower mini loaves (12 hole loaf tin) or 12 hole cupcake tin or bake in one small loaf tin, whatever you prefer!
Dietary Requirements
Difficulty Level
12
Serving size
20 mins
Prep time
approx 20 mins
Duration

These zingy little loaves are perfect for a summer bake. You can make your own elderflower cordial if you can get your hands on some, it grows wild all over the place from late May until early July. Alternatively, you can buy some lovely cordial in the supermarket, I love the Belvoir one.

 

Ingredients

For the loaves

150g
golden caster sugar
150g
soft butter
3
medium eggs
1
lemon (zest)
150g
self raising flour
1/2 tsp
baking powder

For the syrup & drizzle icing

1
lemon (juice)
25g
caster sugar
50 ml
elderflower cordial
75g
icing sugar
2-3 tsp
elderflower cordial
1/2
Juice of about half a lemon, until the consistency is runny but not too thin
Edible flowers to decorate (optional) or additional peel/zest

Instructions

Step 1

Preheat the oven to 180 degrees fan.

To make the syrup, bring all of the ingredients to the boil and then set aside.

Step 2

Cream the butter and sugar until light and fluffy.

Add the eggs in one by one, beating well in between each addition.

Add the lemon zest, flour, and baking powder.

Mix until just combined.

Enjoying this bake so far?

Check out my Botanical Baking book for more botanical inspired bakes!

Step 3

Weigh 50g into each loaf tin and bake for 12-15 minutes until golden brown.

Remove from the oven and poke holes with a cocktail stick.

Pour a tbsp of syrup onto each loaf cake and leave to cool in the tin.