Print

Mini Lemon Cakes with Lavender Glaze

Three bright yellow Mini Lemon Cakes with Lavender Glaze drizzled on top, sitting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake small, individual lemon cakes topped with a delicate glaze infused with culinary lavender.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 12-cup muffin tin or mini cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, 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, whisk together the milk, lemon juice, and lemon zest.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk 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. To make the glaze, gently heat the 2 tablespoons of milk or water in a small saucepan over low heat. Add the dried lavender buds and let them steep for 10 minutes off the heat. Strain the liquid to remove the buds, pressing gently to extract flavor.
  10. In a small bowl, whisk the powdered sugar with the lavender-infused liquid until smooth. Add more liquid, a few drops at a time, if needed to reach a thick but pourable consistency.
  11. Once the cakes are completely cool, drizzle the lavender glaze over the top of each mini cake. Let the glaze set before serving.

Notes

  • Use only culinary-grade lavender, as craft lavender may contain chemicals unsafe for consumption.
  • For a stronger lemon flavor, you can brush the tops of the warm cakes with a simple syrup made from equal parts sugar and lemon juice before glazing.
  • If you do not have dried lavender, you can finely chop 1/2 teaspoon of fresh lavender buds and steep them in the liquid for the glaze.

Nutrition

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