Lemon and Elderflower Babas

This is an (almost) non-alcoholic version of a traditional rum baba. They are a lemon yeasted cake dough soaked in a syrup of lemon juice and elderflower cordial, and topped with a lemoncello whipped cream and lemon zest.

The dough itself rose well and is rich, buttery and light. The syrup is sweet just enough of the fresh and delicate elderflower to complement the lemon flavour. They much better than my previous babas, with the tin not being overfilled and so the shape and rise is great. I also avoided a 'muffin top' and 'cracking'. They are just right.