Ingredients:

  • 1 ¾ cups (210 g) All-Purpose Flour, sifted
  • 1 cup (200 g) Granulated Sugar, fine
  • ½ cup (115 g) Unsalted Butter, fully softened (room temperature)
  • 3 Large Eggs, room temperature
  • ½ cup (120 ml) Whole Milk, room temperature
  • 2 Tbsp Fresh Lemon Zest (from about 3 medium lemons)
  • 1 Tbsp (15 ml) Fresh Lemon Juice (for batter)
  • 2 tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • ¼ tsp Ground Cardamom
  • Pinch Ground Nutmeg
  • 4 oz (115 g) White Chocolate, chopped into small shards
  • 1 ½ cups (180 g) Confectioner's Sugar, sifted (for glaze)
  • 3 Tbsp (45 g) Crème Fraîche, full fat, cold (for glaze)
  • 1 tsp (5 ml) Fresh Lemon Juice (for glaze)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease and flour the 8 mini loaf tins, or line them with parchment paper inserts.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cardamom, and nutmeg. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until the mixture is pale, light, and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Ensure each egg is fully incorporated.
  5. Mix in the lemon zest and 1 Tbsp of lemon juice until just combined.
  6. Reduce the mixer speed to low. Alternate adding the flour mixture and the milk, starting and ending with the flour. Mix only until the last streaks of flour disappear (do not overmix).
  7. Gently fold the chopped white chocolate shards into the batter using a spatula.
  8. Divide the batter evenly among the 8 mini loaf tins (they should be about two-thirds full).
  9. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
  10. Transfer the cakes immediately to a wire cooling rack. Allow them to cool completely (at least 30 minutes) before glazing.
  11. Prepare Glaze: In a small bowl, whisk together the sifted confectioner's sugar and crème fraîche. Add the 1 tsp of lemon juice gradually until the glaze reaches a thick, pourable consistency that coats the back of a spoon.
  12. Drizzle the glaze generously over the cooled mini loaves. Serve once the glaze is set.