Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar (for cake)
  • 1/2 cup Unsalted Butter, softened and cubed (1 stick)
  • 2 Large Eggs, room temperature
  • 1/2 cup Buttermilk, room temperature
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 1 Tbsp Lemon Zest (zest of 1 large lemon)
  • 1/4 cup Water (for soak)
  • 2 Tbsp Granulated Sugar (for soak)
  • 2 Tbsp Quality Elderflower Cordial
  • 1 cup Icing Sugar (Powdered Sugar), sifted
  • 2–3 Tbsp Fresh Lemon Juice (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease and flour the 8-well mini loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the sides.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the lemon zest and mix briefly.
  5. Reduce the mixer speed to low. Alternately add one-third of the dry ingredient mixture and half of the buttermilk, mixing only until just combined. Repeat the process, finishing with the remaining dry ingredients.
  6. Stop the mixer immediately once the flour streaks disappear. Finish the mix by hand with a rubber spatula, ensuring not to overmix the batter.
  7. Divide the batter evenly among the 8 prepared mini loaf wells (they should be about two-thirds full).
  8. Bake for 22–25 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. While the cakes bake, prepare the Elderflower Soak: combine the water and 2 Tbsp granulated sugar in a small saucepan. Heat gently until the sugar is dissolved (simple syrup). Remove from heat and stir in the elderflower cordial.
  10. Immediately remove the hot cakes from the oven. Prick the top of each cake several times with a skewer. Spoon or brush the warm elderflower syrup evenly over the top of all 8 cakes.
  11. Let the cakes sit in the pan for 10 minutes to absorb the syrup, then transfer them to a wire rack to cool completely.
  12. Make Glaze: Whisk together the sifted icing sugar and lemon juice (start with 2 Tbsp of juice) until the glaze is thick but still pourable.
  13. Once the cakes are completely cool, drizzle the lemon glaze over the top of each mini cake and allow the glaze to set for 15–20 minutes before serving.