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Mini Lemon Cakes with Lavender Glaze

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Delightful mini lemon cakes infused with lavender, perfect for afternoon tea or special occasions.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon lavender extract
  • 1 cup powdered sugar
  • 2–3 tablespoons milk for glaze
  • Dried lavender for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a mini cake pan to prevent the cakes from sticking.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Beat in the eggs, one at a time, mixing well after each addition.
  4. Stir in the milk, lemon zest, lemon juice, and lavender extract until well combined.
  5. Whisk together the flour, baking powder, and salt in another bowl. Gradually add to the wet mixture, mixing until just combined.
  6. Pour the batter into the prepared mini cake pan and bake for 15-20 minutes, or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pan for a few minutes before transferring to a wire rack.
  8. Mix the powdered sugar with milk for a pourable glaze. Drizzle over cooled mini cakes and garnish with dried lavender if desired.

Notes

Ensure butter is softened properly for easier mixing. You can substitute lavender extract with vanilla extract if needed.

Nutrition

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

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