Mini Lemon Cakes with Lavender Glaze (Printable)
Zesty mini cakes with fresh lemon topped with a fragrant lavender glaze for elegant teatime treats.
# What You'll Need:
→ For the Mini Lemon Cakes
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/4 tsp fine sea salt
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 2 large eggs, at room temperature
08 - 1/4 cup whole milk
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tbsp finely grated lemon zest
11 - 1 tsp pure vanilla extract
→ For the Lavender Glaze
12 - 1 cup powdered sugar, sifted
13 - 1-2 tbsp whole milk
14 - 1/2 tsp dried culinary lavender buds
15 - 1 tsp freshly squeezed lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 12-cup mini bundt or muffin pan thoroughly.
02 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate large bowl, whisk melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth and well blended.
04 - Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix to maintain tender texture.
05 - Divide the batter evenly among the prepared mini cake molds, filling each about 2/3 full to allow for rising.
06 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and cakes are golden.
07 - Allow cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 - In a small saucepan, combine milk and lavender buds. Heat gently until just steaming (do not boil). Remove from heat and steep for 5 minutes, then strain to remove lavender buds.
09 - In a bowl, whisk together powdered sugar, lemon juice, and 1 tbsp of the lavender-infused milk. Add more milk as needed to achieve a thick but pourable consistency.
10 - Drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired.
# Expert Tips:
01 -
- The combination of bright lemon and gentle lavender creates something beyond ordinary dessert
- These little cakes feel special enough for company but come together faster than youd expect
02 -
- Culinary lavender is non-negotiable—regular lavender from a garden center will ruin these cakes
- Let the cakes cool completely before glazing or it will slide right off
03 -
- Zest your lemons before juicing them—it is easier to handle the whole fruit
- Room temperature ingredients prevent curdling and ensure even baking