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Mini Lemon Cakes with Lavender Glaze

Four delicious Mini Lemon Cakes Lavender Glaze stacked on a small plate, drizzled with white icing and lemon zest.
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Bake small, moist lemon cakes topped with a fragrant lavender-infused glaze. This recipe makes individual servings perfect for tea time.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or water (for glaze)
  • 1/2 teaspoon dried culinary lavender buds (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup standard muffin tin or mini bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a small bowl, mix the buttermilk, lemon juice, and lemon zest.
  6. Alternate adding the dry ingredients and the wet lemon mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: In a small saucepan, gently heat the milk or water with the dried lavender buds over low heat for 5 minutes. Do not boil. Remove from heat and let steep for 10 minutes. Strain the liquid through a fine-mesh sieve to remove the buds, pressing lightly on the buds to extract flavor.
  10. In a small bowl, whisk together the powdered sugar, the strained lavender liquid, and vanilla extract until smooth. Add a few drops more liquid if the glaze is too thick.
  11. Drizzle the lavender glaze over the completely cooled mini lemon cakes. Allow the glaze to set before serving.

Notes

  • Use only culinary-grade lavender buds for consumption.
  • For a stronger lemon flavor in the cake, add 1 teaspoon of lemon extract along with the vanilla.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://flavorvista.com/mini-lemon-cakes-lavender-glaze-recipe/