Mini Lemon Cakes With Lavender Glaze (Printable Version)
Moist, tangy mini lemon cakes topped with a fragrant, floral lavender glaze—perfect for elegant gatherings or a sweet afternoon treat.
# What You Need:
→ For the Mini Lemon Cakes
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tbsp freshly grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 tsp pure vanilla extract
→ For the Lavender Glaze
12 - 1 1/2 cups powdered sugar, sifted
13 - 2-3 tbsp milk
14 - 1 1/2 tsp dried culinary lavender, finely crushed
15 - 1 tbsp fresh lemon juice
16 - Purple food coloring (optional)
→ For Garnish
17 - Additional dried lavender buds
18 - Lemon zest strips
# How To Make It:
01 - Preheat the oven to 350°F. Grease and flour a 12-cup mini bundt or muffin pan thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Incorporate lemon zest and vanilla extract until fully blended.
05 - Mix in fresh lemon juice until evenly distributed throughout the batter.
06 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
07 - Divide batter evenly between prepared mini cake molds, filling each about two-thirds full.
08 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow cakes to cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
10 - In a small bowl, whisk together powdered sugar, milk, crushed lavender, and lemon juice until smooth and pourable. Add purple food coloring if desired.
11 - Spoon glaze generously over cooled cakes, allowing it to drip down the sides.
12 - Sprinkle additional dried lavender buds and lemon zest strips over glazed cakes for an elegant finish.
# Helpful Hints:
01 -
- The bright lemon and gentle lavender create a sophisticated flavor combination that feels special without being fussy.
- These mini cakes are perfectly portioned for sharing, and they look stunning on any dessert platter.
- They come together faster than you would expect, but taste like something from a fancy bakery case.
02 -
- Overmixing the batter once the flour is added will make these tender cakes tough and rubbery; stop as soon as you no longer see dry streaks.
- Culinary lavender is essential; I once made the mistake of using lavender from a craft store and the cakes tasted like perfume.
- The glaze needs to be the right thickness to coat the cakes properly without pooling underneath them.
03 -
- Zest your lemons before cutting them for juicing; it is so much easier to zest a whole lemon than one that has been squeezed.
- If you want to intensify the lavender flavor, warm the glaze milk with the lavender buds, let it steep for 10 minutes, then strain before mixing with the powdered sugar.