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Mini Lemon Cakes With Lavender Glaze

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Delicate mini lemon cakes bursting with bright citrus flavor and topped with a lightly floral lavender glaze for an elegant and refreshing dessert.

Ingredients

  • For the cakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • For the lavender glaze:
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon culinary dried lavender, finely ground
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a mini muffin or mini cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
  6. Spoon batter into the prepared pan, filling each cavity about three-quarters full.
  7. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  8. For the glaze, whisk powdered sugar, milk, finely ground lavender, and lemon juice until smooth.
  9. Drizzle glaze over cooled cakes and allow it to set before serving.

Notes

  • Use culinary-grade lavender for safe and balanced flavor.
  • Add a drop of purple food coloring to the glaze for a soft lavender tint.
  • Brush warm cakes with lemon syrup for extra citrus flavor.
  • Infuse milk with lavender and strain for a stronger floral note.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze unglazed cakes for up to 2 months and glaze after thawing.

Nutrition

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