Mini Lemon Cakes with Lavender Glaze (Printable Version)
Zesty lemon cakes with floral lavender glaze, ideal for afternoon tea gatherings.
# What You Need:
→ For the Mini Lemon Cakes
01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1/2 teaspoon pure vanilla extract
11 - 1/2 cup whole milk, room temperature
→ For the Lavender Glaze
12 - 1/4 cup whole milk
13 - 1 teaspoon culinary lavender buds
14 - 1 cup powdered sugar, sifted
15 - 1/2 teaspoon lemon juice
→ Optional Garnish
16 - Extra lemon zest
17 - Edible dried lavender buds
# Directions:
01 - Preheat the oven to 350°F. Grease a 12-cup mini bundt or muffin pan thoroughly, or line with paper liners if using a muffin pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Add the flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined; do not overmix.
06 - Divide the batter evenly among the prepared cups, filling each about 2/3 full.
07 - Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - While cakes cool, heat the milk for the glaze just to a simmer. Remove from heat and add lavender buds. Steep for 10 minutes, then strain out the lavender.
09 - Whisk the infused milk with powdered sugar and lemon juice until smooth and pourable.
10 - Drizzle the glaze over cooled cakes. Garnish with extra lemon zest or a sprinkle of edible lavender, if desired.
# Expert Tips:
01 -
- The combination of bright lemon and gentle lavender creates a sophisticated flavor that feels special without being fussy
- These mini cakes are perfectly portioned so guests can try seconds without feeling guilty
- The glaze hardens just enough to create a beautiful finish while staying soft underneath
02 -
- Overmixing the batter will make these tender cakes tough so stop as soon as the flour disappears
- Make sure the cakes are completely cool before glazing or the icing will melt right off
- Culinary lavender is different from lavender meant for crafts or sachets so check the label carefully
03 -
- Zest your lemons before juicing them as it is much easier to maneuver the fruit when it still has all its juice inside
- If the glaze seems too thick add the infused milk one teaspoon at a time until it reaches the right consistency