Spring has officially arrived. It’s almost impossible to look anywhere and not see the tulips, daffodils, blue bells lighting up the garden as well as the magnolia, nashi and sour cherry tree in full bloom. It’s just beautiful.
These mini loaves are my epitome of Spring. They are light, buttery, soft, intensely lemon flavoured and has subtle bursts of elderflower. It’s a recipe I am definitely going to be using again, very, very soon.
My loaves made little mountains in the middle which isn’t always a desired effect. The way to combat this is to set your oven at 150˚C instead of 180˚C (in the recipe below I have said to set the oven at 150˚C but know that both work, it depends on how you want them to look in the end). The lower temperature means that even after the outside edges of the loaf has cooked, the middle won’t have the high temperatures to send it soaring up higher than the edges. It should also give you a more even colouring on top – I simply did not have enough time to let it bake for longer so turned up the heat.
This went down an absolute treat, the entire batch disappeared overnight. In my opinion that’s the seal of guarantee right there.
Mini Lemon And Elderflower Loaves
Adapted from Stuff News, Recipe of the Week
Makes 8 mini loaves
- 125g Butter
- 1 cup Sugar
- 2 Eggs
- 1 1/2 cups Self-rising flour
- 1/2 cup Milk
- Rind and juice of one large lemon
- 1/3 cup Elderflower cordial
Grease bottom and sides of all mini loaf tins, if you don’t it will stick. You can alternatively if your loaf tins are a bit notorious for sticking, grease AND line the tins.
Cream butter and sugar. Add eggs one at a time, beating until fluffy.
Add sifted dry ingredients alternatively with the milk and then the rind of your large lemon.
Bake for 35 minutes at 150˚C degrees, checking with a skewer at 25 minutes. You want the loaf completely baked but not over done as they will be going back into the oven for an additional 3 minutes a bit later on.
In a cup, mix the lemon juice and elderflower cordial. With a skewer (or a fork), put lots of holes in the cooked loaf and slowly spoon over the lemon and elderflower juice.
Put back in the oven for 3 minutes. Allow to cool for 5-10 minutes in the tin before removing and cooling fully on a rack.