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Mini Lemon Cakes With Lavender Glaze

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Delightful miniature lemon cakes adorned with a sweet-tart lavender glaze, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 1 tablespoon dried lavender (culinary grade)
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (for glaze)
  • 1 teaspoon dried lavender (for garnish)

Instructions

  1. Preheat the oven and prepare the muffin tin. Preheat your oven to 350°F (175°C). Grease a mini muffin tin to ensure that your cakes come out beautifully.
  2. Mix the dry ingredients. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Cream the butter and sugar. In another bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
  4. Mix in the wet ingredients. Beat in the eggs, milk, lemon juice, and lemon zest until everything is nicely combined.
  5. Combine dry and wet ingredients. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
  6. Fold in the lavender. Gently fold in the dried lavender.
  7. Bake the cakes. Fill each muffin cup about 2/3 full with the batter and bake for 10-12 minutes or until a toothpick comes out clean when inserted in the center.
  8. Prepare the glaze. While the cakes are cooling, mix the powdered sugar with 2 tablespoons of lemon juice until smooth.
  9. Drizzle and garnish. Once cooled, drizzle the glaze over the mini lemon cakes and sprinkle a touch of dried lavender on top.

Notes

Store any leftover cakes in an airtight container at room temperature for up to 3 days. If freezing, thaw at room temperature before enjoying.

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