April 11, 2014

It is recipe day on the blog and today I am sharing with your some super delicious little mini loaves from Gillian of Crumbs of Comfort Cake Design.

I can see these perfect little bites being served as part of easter weekend treats – they can made gluten and dairy free by substituting flours for gluten free varieties, as well as butter and milk which can be changed to dairy free spread or rice milk!

Lemon Syrup Mini Loaves

125 g butter
1 tablespoon lemon zest
2 eggs
165g sugar
140g self-raising flour
70g plain flour
125ml milk

125ml lemon juice
60gm sugar


Pre-heat oven to 160C. Grease a mini loaf pan (or line base of 20 cm round cake tin)

Cream butter, sugar and rind until pale. Add in eggs. beating well.
Fold in sifted flours alternately with milk.

Spread mixture into cake tin. Bake for 20-25 minutes (35-40 minutes for 20cm ) or until cooked.

Prick hot cake, still in tin, several times with a skewer. Gently spoon syrup over cake.

Allow to stand until completely cold before turning out.

Stir lemon juice and sugar together until dissolved. Place in saucepan and bring to the boil.  Reduce to a simmer for 5 mins.

Recipe :: Gillian Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style

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